* Exported from MasterCook * 7 Or 9 Grain Bread #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 -------- ------------ -------------------------------- -- 2-lb. loaf 1 1/2 cups Water/Milk 2 Tbsp. Fruit juice concentrate 1/4 cup Honey/Maple syrup 1/2 tsp. Salt -- (1/2 to 1) 2 Tbsp. Vital gluten -- (2 to 4) 1 cup seven or nine grain cereal 2 cups Whole wheat flour 1 cup Bread flour 2 tsp. Active dry yeast Whole wheat setting - timer with water From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish White Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp dry yeast 1/2 c. warm water -- (105-115 degrees F) 1/3 c. sugar 2 tsp salt 2 c warm water -- (105-115 degrees F) 2 1/2 Tablespoons melted butter 6 c unbleached white bread flour -- (6 to 7) - (Makes 2 loaves) *Okay--now this *isn't* the Amish friendship bread that has the starter. *If you let a bread machine do the kneading, put the yeast in first, then the sugar/honey and salt, the rest of the dry ingredients, then the wet ingredients. **Dissolve yeast in 1/2 c water with a pinch of the sugar. In large bowl, combine sugar, salt, water and butter. Add yeast mixture. Gradually add flour to form a soft dough. Turn onto floured surface and knead until smooth. Place in a greased bowl. Cover and let rise about 2 hours, or until doubled. Punch down. (This would be the time to do your third rising) Divide into two portions and form loaves. Place in greased bread pans. Prick tops with fork (I never do this and it comes out just fine). Let rise in warm place until higher than pans (about 2 hours). Bake at 375 for 25-30 minutes. Cool 10 minutes. Butter tops of loaves (I also never do this because I'm trying to cut back a little on fat). Place pans on sides until loosened. Remove bread and cool completely. From "Becky Thornburg" --- I finally made this bread to check it out. My husband, who doesn't get enough white bread from me :), pronounced it delicious. I find it to be a very good basic white bread with a nice close grain. I made it with Gold Medal Unbleached All-Purpose flour, and used unsalted butter. I keep my yeast and flour in the freezer, so they were pretty cool when I mixed the dough. I used Fermipan Brown yeast, but I doubt the brand of yeast made much difference in the outcome. I mixed the dough in my trusty Hobart KitchenAid mixer. I also baked it longer than your recipe calls for, but my oven thermostat is all messed up, so don't go by me for that! I found that it did not take two hours to rise. It could be that you are letting the dough rise too long and it is "over-proofing." The large holes and the falling in the oven are symptoms of over-proofing. Only let the dough rise until double in bulk, or until depressions made by touching the dough lightly with two fingers stay, and don't spring back. In short, it worked fine for me! I don't know what more to tell you! [Paul and Ruth Provance ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cranberry Muffins #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 2 eggs 3/4 cups packed dark brown sugar 1/4 cup vegetable oil 1/4 cup sour cream 1 teaspoon vanilla 3/4 cup diced unpeeled apple 3/4 cup cranberries 1/2 cup chopped walnuts Mix flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl whisk eggs, sugar, oil, sour cream, and vanilla until smooth. Stir in apple, cranberries, and walnuts. Fold into dry ingredients. Bake in greased muffin cups at 350F for 20 to 25 minutes. From jeanie.callaghan@writeme.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ben's Buns Recipe By :Eat, Drink, and be Chinaberry Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c chopped nuts -- (I use pecans) 2 loaves frozen bread dough -- slightly thawed 1 box cook and serve vanilla pudding mix -- (4.6 oz.) -- (not instant) 1/2 c butter -- softened 1 c brown sugar 1 teaspoons cinnamon 2 Tablespoons milk I have a wonderful, easy sticky bun recipe from " Eat, Drink, and be Chinaberry" (the best cookbook I own, and I own hundreds...you can buy it from chinaberry.com, I think). Grease a 9 x 13 pan. Spread chopped nuts on the bottom of the pan. Slice bread dough in half lengthwise, and then chop into pieces about 1 inch thick. Lay pieces of dough on top of nuts in single layer (remember the dough will rise and fill in the gaps). In a bowl, mix the pudding mix, butter, brown sugar, cinnamon and milk. Spread mixture over bread. Allow bread to rise overnight on the kitchen counter (or even in a cold oven that you'll just turn on in the morning). In the morning bake for 20-30 minutes at 350 degrees. Yum! From EHarbison@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Ever Cinnamon Rolls Recipe By :The Coffee Book, Christie and Thomas Katona Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 tbs. active dry yeast 1/4 C. lukewarm water 1 1/2 C. buttermilk 3 tbs. +dash sugar 1 tsp. salt 1/2 tsp. baking soda 1/2 Cup Butter -- melted and cooled -- (1 stick this is one of the demonic elements) 4 1/2 C. flour divided -- * --- Filling: 3/4 C. butter melted. (more demons) 2 C. brown sugar -- ** 2 tsp. cinnamon zest of one orange --- Glaze: 4 oz. butter 1 package cream cheese 2 C. powdered sugar juice of 2 oranges -- *** This Recipe is for Shanda she asked for a "Really good, gooey, fingerlicking, don't-even-talk-to-me-about-calories, STICKY BUNS?!" recipe. Well here it is. I would like to put a disclaimer on these I only make them 2 or 3 times a year. If you made them any more than that the chances of Cardiac Arrest are more than I care to tackle. You may want to invite you pastor/priest over when you make these. They are Devilish, I mean straight demonic. Enough said, here is the recipe. I adapted this from "The Coffee Book" by Christie and Thomas Katona * (I recommend bread flour since there is so much butter and sugar, all-purpose will not rise as well.) ** (Please don't make this more than 4 times a year I don't want to take responsibility for anyone's death.) *** (freshly squeezed is a solar system apart from pre-made oj in this recipe) Dough: Add yeast to lukewarm water along with dash sugar to proof. Combine buttermilk, sugar, salt, soda and cooled butter in a bowl. When the yeast has proved itself add to ingredients in bowl along with 2 C. of the flour beat very well. Slowly add more flour till it is too tough to mix by hand. turn out and knead till it is smooth. Place in a clean oiled bowl to rise 15 minutes. Filling: 3/4 C. butter melted. (more demons) 2 C. brown sugar,** 2 tsp. cinnamon zest of one orange Combine filling ingredients. Roll Dough out on a lightly floured surface into a rectangle bout 10x18 in. Spread filling on dough. Roll up lengthwise (you should have a roll 18 in. long when you are done). Cut into 12 pieces 1 1/2 in. each (I use dental floss to cut them trust me). Place cut side up in a buttered 9x13 in. pan. Let rise 30 minutes. Preheat oven to 400F. Bake rolls for 10 to 15 (I bake them from 15 to 20), until golden brown. Turn upside down onto a serving platter. Glaze if desired. Serve warm. Glaze: 4 oz. butter 1 package cream cheese 2 C. powdered sugar juice of 2 oranges,*** Combine butter and cream cheese until creamy add powdered sugar. Add FRESHLY squeezed oj until it is the consistency desired and enjoy. These are too good for words. Enjoy. P.S. Please eat responsibly From "Pedro S. Arellano III" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Betsy's Favorite White Bread Recipe By :Perfect Bread, How To Conquer Bread Baking,Betsy Oppenneer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water 2 active dry yeast -- (1/4 ounce) -- or 2 scant tablespoons 2 tablespoons granulated sugar 2 tablespoons salt 2 tablespoons oil 7 cups unbleached flour -- approximately Here is a loaf of wonderful white bread ... it is from Perfect Bread How To Conquer Bread Baking by Betsy Oppenneer This is a video tape that is wonderful!! I used to make bread by hand when my daughters were young. But I sure wish I had this tape then to not only learn how to make it correctly by hand but to learn some of Betsy's secrets. This is a very good tape for beginning bakers but bakers who have been baking by hand can pick up some tips/tricks also. I know that I will watch this tape more times so that I can learn even more. Jeff watched it also and wanted to try making some by hand. When our house remodel is completed (June or if we get our kitchen back before then) he is going to give it a try. I asked my daughter, Susan, to review the tape also .... she has never made a hand made loaf till now. She made the white bread recipe below and it turned out very, very well!! She learned a lot from the tape and chose to attempt this method. Directions are in the video. Here is another review by another friend of mine, Leigh, who has been making bread for many years also. Here is her review of this tape... >Okay, so I watched the first video on making bread. I've been making bread >off and on for close to thirty years now, and figured I would be fast >forwarding through much of it. Imagine my surprise when I actually learned >several new things! The whole family ended up watching it with me. I >thought it covered all the basics well, and included some techniques with >which I was not familiar. I would definitely recommend it for any beginner, >and for some of us who are just starting to make bread well. > >Leigh Leigh Davidson From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Bread 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 -------- ------------ -------------------------------- -- 2-lb. loaf 1 1/2 cups Water/Milk 3 Tbsp. Fruit juice concentrate 4 Tbsp. Honey/Maple syrup 1/2 tsp. Salt 1 tsp. Baking soda 2/3 cup Wheat/Oat bran 2 Tbsp. Vital gluten -- (2 to 4) 3 cups Whole wheat flour 1 cup Bread flour 2 tsp. Active dry yeast Whole wheat setting - timer with water From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Baking In A Clay Pot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** To those who would like to experiment with baking quickbreads in a clay pot, here are the "found" directions. Wash clay pot (approx.7" x 6") with warm water only. towel dry. Cover drain hole w/ small piece of aluminum foil. Grease inside of pot & lip with shortning. Preheat oven 375 F. and bake cornbread for 45 min, all others 60 min. Use any quickbread recipe. Spoon batter into flowerpot, bake immediately, bread is done when topcrust is lightly browned. Cool bread IN pot for 10 min.Loosen w/ knife, remove to a rack, let stand 10 min Serve warm IF..you want to try a yeasted bread, it is advised to fill the "pot" only 1/2 full of dough. From MLroses@webtv.net (ML) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Tips #4 Recipe By :LDavis47@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I have been experimenting with machines for a few years now and have some ideas that improve the flavor and texture of the bread. 1. use filtered, bottled or preboiled (morning teapot leftover is great) water. It seems that the chlorine in some water supplies makes the yeast unhappy. 2. add 1 tsp of vinegar (I use apple cider) to the water. 3. let the water, yeast (I use smaller amounts than most recipies: usually 1 tsp total), vinegar, and one cup of the flour mixed together, ferment for 1/2 to 6 hours before mixing in rest of ingredients. Whole wheat, rye or a mixture of these works great. 4. weigh the flour in a cheap food scale rather than measure: 1c = 4oz 5. Let the bread sit in the pan for 30 to 60 minutes after the baking cycle is through. Then let the bread dry on a rack. The crust will be thick, crisp and chewy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carlin's Dilly Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 pound -- 2 pound 3 Tbsp. Water -- 1/4 cup 1 cup Cottage cheese -- 1 1/4 cup 2 Eggs -- 2 1 tsp. Salt -- 1 1/2 tsp. 2 Tbsp. Dill seed -- 2 1/2 Tbsp. 2 Tbsp. Instant onion -- 2 1/2 Tbsp. 2 1/2 Tbsp. Sugar -- 3 Tbsp. 1/3 tsp. Baking soda -- 1 tsp. 3 cups Bread flour -- 3 1/2 cups 3/4 cup Whole wheat flour -- 1 cup 1 1/2 tsp. Active dry yeast -- 2 1/2 tsp. Adjust with water or flour only after a full 10 minutes of kneading. Pay attention - the cottage cheese may fool you with how moist it is! Basic setting, light crust - no timer From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Christmas Ring Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit and Spice Breads Hand Made Holidays & Gifts Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SWEET ROLL DOUGH*** 1 package regular or quick acting active dry yeast 1/2 cup warm water -- (105-115 degrees) 1/2 cup lukewarm milk (scalded then cooled) 1/3 cup sugar 1/3 cup butter -- softened 1 teaspoon salt 1/4 cup Egg BEaters(r) 99% egg substitute 3 1/2 cups unbleached all purpose flour -- up to 4 cups ***FILLING*** 1 1/2 cups chopped walnuts 1/2 cup chopped maraschino cherries -- plus extra cherries for the top -- halved 2 tablespoons sugar 2 tablespoons butter -- softened cooking spray ***ICING*** confectioner's sugar milk vanilla extract Dissolve yeast in warm water in 2 1/2-quart bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2-quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough. Mix chopped walnuts, chopped cherries and sugar. Roll dough into oblong, 15 x 9". Spread with 2 tablespoons softened butter and walnut mixture. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together to make a ring. Even up roll by stretching slightly. Place roll, sealed edge down, on a baking sheet that has been lightly covered with cooking spray. Pinch edges together. With scissors, make cuts 2/3 of the way through the ring at 1" intervals. Turn each section on its side (face up). Let rise until double, about 30 to 40 minutes. (Or let rise in refrigerator for 8 to 24 hours, or until doubled in size.) Preheat oven to 375 degrees. Bake 25 to 30 minutes. When ring has cooled somewhat, mix confectioner's sugar and milk to spreading consistency. Add vanilla. Spread over ring and decorate with extra cherry halves. This recipe is a conglomeration of recipes from various Betty Crocker Cookbooks and a Fleischmann's Yeast booklet. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I'm a recipe follower, usually. But I wanted to make a Swedish Tea Ring over the holidays that had cherries, or some Christmasy look, and couldn't find a recipe. So, I combined a few recipes and made the following. It was very good. I let it rise overnight, baked it in the morning and took it to work. Despite the cold winter weather, and the 26 mile drive to work, it was still warm. No one waited until break time, but gobbled it up right away. * Exported from MasterCook * Cinnamon Rolls #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp Active dry yeast 3 cups Bread flour 1/4 cup Sugar 1 tea Salt 1/2 cup warm milk 1/2 cup warm water 2 Tablespoons lard or butter 1 Egg --- 1/3 cup Walnuts -- (1/3 to 1/2) 3 Tbls White sugar 3 Tbls Brown sugar 1 Tbl Cinnamon Select dough setting. Add the ingredients in the order listed. Press start. While you are waiting chop up 1/3 - 1/2 cup Walnuts Mix with 3 Tbls White sugar 3 Tbls Brown sugar 1 Tbls Cinnamon When the dough is ready Remove to a lightly floured surface, roll or pat into a 12 x 9 rectangle. Brush with 1/3 cup melted butter. Sprinkle the Sugar Mixture over the butter. Roll the dough jelly roll style. Pinch the edge to seal. Cut into 12 pieces and place into a greased 9x13 pan. Cover and let raise for 45 minutes. Bakes at 375 F for 20-25 minutes until light golden brown. From "Gonzo White" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cool water 1 tsp yeast 1 cup whole wheat -- (4oz) 1/4 cup rye -- (1oz) 1 tsp apple cider vinegar ----- 1 cup bread flour -- (7oz) 1 tb gleuten 2 tbs dry skim milk -- (Carnation) 1 tsp salt 1 tb light olive oil -- (does not flavor the bread) 1 tb honey -- * * (I use the tablespoon measure right after the oil so the honey slips right out.) Mix first ingredients together and cover (I use a shower cap lifted from a hotel), and let sit at room temp for 6 hours. I use the Breadman that has been programmed to kneed 15 min, rise 30 punch down then rise 1.5 hours, bake 375 for 50 min. Let sit in pan another 30 min then cool completely. If you have machine that cannot be programmed, use warm water instead of cool (30 sec in microwave) and the dark setting. If you want the timed setting, put the bread flour and the other ingredients on top of the fermenting wheat/rye and the oil and honey on top of that. Do not cover with plastic which would be truely interesting baked into your bread. This makes a Thick chewy crusted bread with a soft crumb that is stringy, not cakey, and smells great. From LDavis47@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Hearth Bread Recipe By :Great Whole Grain Breads by Beatrice Ojakangas, page 55 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 cup warm water -- 105F -115 F. 2 tablespoons light molasses -- (unsulphured) 1 tablespoon melted butter or vegetable oil 1 teaspoon salt 1/4 cup nonfat dry milk 2 tablespoons wheat germ 2 cups whole wheat -- up to 2 1/2 cups Milk to brush over top Rolled oats to sprinkle over top MAKES 1 LOAF In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is as easy as mixing up a cake, the goodness of this earthy bread remains the same. This bread has no white flour in it at all. NOTE: Ingredients list molasses but directions indicate honey. Use molasses. In large mixing bowl, dissolve yeast in warm water; add honey and let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk, wheat germ, and half the flour. Add remaining flour slowly to keep dough smooth. Let rest 15 minutes. Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it. Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8 inches in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375F. Bake for 25 to 30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Recently someone asked how to keep their bread from deflating when they carefully brush the top. I don't know the answer, but this bread deflated at that point. Then it didn't rise as much as expected in the oven. Note that molasses is in the ingredients, but the directions refer to honey. I used molasses. This bread was tasty and easy to make. I liked the fact that it made just one loaf. * Exported from MasterCook * Cranberry Bread #7 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. flour 1 c sugar 1 1/2 tsp. baking powder 1 tsp salt 1/2 tsp baking soda 1/4 c marg or butter 1 egg beaten 1 tsp grated orange peel 3/4 c orange juise 1 1/2 c fresh or frozen cranberries -- chopped A friend sent this recipe to me. It is a really delicious sounding cranberry bread recipe. This one is from Parent's Magazine. loaf pan 350F for 1 hour and 10 min. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread #8 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour -- Sifted 1 1/2 Tsp Baking Powder 1 C Sugar 2 Tbsp Margarine -- Melted 1/2 C Orange Juice 2 Tbsp Hot Water 1 C Cranberries -- Coarsely Chopped 1/2 Tsp Salt 1/2 Tsp Baking Soda 2 Egg Whites -- Beaten Sift dry ingredients together Beat egg and add margarine, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake 1 hour and 10 minute at 325F. Brush bread with butter; wrap in waxed paper while hot and place in refrigerator for 3 hours. Remove paper; wrap in towel and put back in refrigerator. Nutrition Facts: Amount Per Serving: Calories 205 - Calories from Fat 23 Percent Total Calories From: Fat 11%, Protein 7%, Carbohydrate 82% Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 207mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 109 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Nut Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cranberries -- fresh or frozen 1 cup sugar 3 cups sifted flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans Grated rind of 1 orange 1 egg -- lightly beaten 1 cup milk 2 teaspoons melted butter Preheat oven to 350F. Put cranberries through coarse blade of grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder, and salt, mix in nuts and orange rind. Lightly beat egg with milk and butter and stir into flour mixture. Fold in cranberries. Spoon into a buttered 9x5x3 loaf pan and bake about 1 hour until loaf pulls slightly from sides of pan and is spring to the touch. Cool upright 10 minutes, then turn out on wire rack and cool before slicing. 1 9X5X3 loaf From jeanie.callaghan@writeme.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pumpkin Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slightly beaten eggs 2 cup sugar 1/2 cup oil 1 cup canned pumpkin -- (not pie filling) 2 1/4 cups flour 1 tb pumpkin pie spice -- ** 1 tsp baking powder 1/2 tsp salt 1 cup chopped cranberries -- (frozen OK) Makes 2 loaves* This recipe comes from Libbys (solid pack pumpkin). The sharp, sour cranberries are the perfect foil for the sweetened, pumpkin bread. The deep red of the cranberries contrasts beautifully with the bright, orange pumpkin. It's a snap to make, good looking,, tastes yummy and freezes well...a real winner. Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake in 350 degree oven for 1 hour or until a toothpick inserted in center comes out clean. *Since I prefer a larger loaf, I double the recipe, but then pour mixture into 3 - 9x5 inch pans. These may need to bake a tad longer **I substitute 1 tsp cinnamon and 1/2 tsp each ground ginger and nutmeg for the pie spice From ehgf@primenet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Scones, Diabetic Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C All-Purpose Flour -- Sifted, Unbleached 3 Tbsp Cornstarch 1 Tbsp Baking Powder 1 Tsp Salt 1/4 Tsp Ground Cinnamon 2 Tbsp Unsalted Butter -- Cold 1 Lg Egg -- Or 1/4 C Liquid Egg Substitute 1/2 C Nonfat Plain Yogurt 2 Tbsp Canola Oil 1/2 C Skim Milk 1/3 C Granulated Sugar 1/2 C No-Sugar-Added Dried Cranberries -- Or No-Sugar-Added Dried Cherries Position rack in the center of the oven. Preheat oven to 425F (220C), Gas Mark 7. Line a baking sheet with parchment paper. In a bowl, combine the flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry blender or your fingers, work in butter, creating coarse flakes. In another large bowl, whisk together egg, yogurt, oil, milk, and sugar, reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture and cranberries. Mix until just combined. Do not overmix. Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to 15 minutes, until golden. Cool slightly on a rack before serving warm. Per scone: 195 calories (23% calories from fat), 4 g protein, 5 g total fat (1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg cholesterol, 335 mg sodium Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat Subscribe: DiabeticRecipes1-subscribe@onelist.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Upside-Down Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cranberries 3/4 cup sugar 1/4 teaspoon ground nutmeg 1 3/4 cups all-purpose flour 1/3 cup sugar 1/3 cup chopped nuts 2 teaspoons Baking Powder 1 beaten egg 3/4 cup milk 1/4 cup cooking oil 1/2 teaspoon finely shredded lemon peel Grease twelve 2 1/2-inch muffin cups or line with paper bake cups. Set aside. In a small saucepan cook cranberries and the 3/4 cup sugar, covered, over low heat just till mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or till berries pop. Stir in nutmeg. Divide cranberry mixture evenly among the prepared muffin cups. Set aside. In a medium bowl combine flour, the 1/3 cup sugar, nuts, baking powder, and 1/4 teaspoon salt. Make a well in the center. In a small bowl combine egg, milk, cooking oil, and lemon peel. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Spoon batter on top of the cranberry mixture in the muffin cups, filling each cup 2/3 full. Bake in a 400F oven about 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert muffins onto the wire rack. Makes 12. From jeanie.callaghan@writeme.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Apricot Quick Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. margarine 3/4 c. sugar 2 eggs 3 c. flour 1 tbsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1 c. orange juice 1 tsp. grated orange rind 1 c. coarse chopped cranberries 1/2 c. chopped dried apricots Beat margarine and sugar until fluffy. Add eggs, one at a time, mixing well. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries, apricots and orange rind. Pour into greased and floured 9x5 inch loaf pan. Bake at 350F for 1 hour and 15 minutes. Cool 5 minutes, remove from pan. Makes 1 loaf. Serve with sweet orange spread. 1 tbsp. 10X sugar 1 tsp. orange rind Mix well, chill. From jeanie.callaghan@writeme.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Orange Scones #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. all-purpose flour 1 Tbs. cornstarch 1/3 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 4 Tbs. UNSALTED butter (NOT margarine) 3/4 c. chopped frozen cranberries 2 tsp. grated orange peel 1/2 c. plain or vanilla nonfat yogurt 1/4 c. orange juice -- (for more flavor use orange juice concentrate) 2 tsp. sugar Combine first 6 ingredients in a bowl; cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cranberries and orange peel; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be quite sticky). Turn the dough out onto a lightly floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2 tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or until golden. From jeanie.callaghan@writeme.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creating Oven Steam For Baking Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Another way to add steam to the oven when baking bread is to bake something else simultaneously that generates steam. Examples are to roast butternut squash or pumpkin, or bake a panful of apples stuffed with raisins and other good things. Unpeeled potatoes that have been sliced into lengthwise eighths can be tossed with extra virgin olive oil, seasoned with dried oregano and sea salt, and roasted until crispy and golden. All of these can go in the oven at temperatures from 350 to 400 or so, so they are relatively accomodating, yet lend their moisture well, and you end up with another dish to serve along with your fresh bread. When I do this, there is so much steam billowing from the vent of my convection oven that it would be quite easy to get a steam burn if you held your hand atop the vent! [Frank.Yuhasz@pentairpump.com] --- I bake alomst every day, and I have discovered that baking a tray of bread at the same time as (and above) a tray of oven-chips (french-fries to the American-English) has the same effect as fiddling about with ice-cubes. The non-stick tray I use for the bread doesn't cover either the length or the width of the oven (it sits on a wire rack that does), so the steam from the frozen potato has room to slip past the edges and steam-bake the bread. I put both trays in the oven at the same time, with the bread done in about 12-15 minutes and the chips five minutes later. *And* I can serve hot, fresh bread with the food. ["C. B." ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumpets #3 Recipe By :The Great Canadian Bread Book, Janice Murray Gill Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tbsp. dried yeast 1 tsp. sugar 1/2 cup lukewarm water 1 cup warm milk 1 cup warm water 1 tbsp. salt 2 tbsp. veg. oil 1/2 tsp. baking soda 1 cup pastry flour 3 cups all-purpose flour The first crumpets I made were from The Great Canadian Bread Book, by Janice Murray Gill Proof the yeast with the sugar in the lukewarm water. Combine the warm milk (do not scald the milk for crumpets) and the warm water, add the oil and the proofed yeast. Mix the salt and the flour in a warm bowl and stir in the liquids. Beat very well by hand or, better, with electric mixer. Cover and leave to rise in a warm place until the mixture has risen and is very bubbly. Dissolve the baking soda in a little warm water, about 1/4 cup, and stir down into the batter. Cover and leave it in a very warm, 90 F. place for about 1/2 hour. Meanwhile, heat a heavy cast-iron or aluminum griddle, keeping the temp. low. Grease the insides of crumpet rings. (I use 4 in. crumpet rings, about an inch deep, or a comparable cookie cutter.) Pour the batter half way up the rings, and cook until bubbles appear and the tops are dry. (I usually poke the bubbles with a wooden skewer to help the holes form.) Be patient, this takes about 10 minutes. Turn the crumpets over, slip off the rings, and bake 2 or 3 minutes, until just pale brown. I prefer crumpets toasted, but Ms. Gill agrees with Elizabeth David who just keeps them warm and then slathers them with butter. From "Lanthier" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumpets #4 Recipe By :Elizabeth David , English Bread and Yeast Cookery Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups or so unbleached all-purpose flour 1 tsp. dry yeast -- (1/2 oz. fresh) 2 1/2 cups milk and water -- mixed -- a generous measure 1 tbsp. salt 1 tsp. sugar 2 tbsp. oil Second Mixing 1/2 tsp. baking soda 2/3 cup warm water -- or a little more Here is the Elizabeth David version of crumpets. If you don't have her book, English Bread and Yeast Cookery, you should try to get it. Warm the flour in an earthenware bowl in a low oven for 5 minutes. Warm the oil, milk, water and sugar to blood heat. Use a little of this to cream the yeast. (I proofed active dry yeast in 1/2 cup warm water.) Mix the salt with the warm flour, stir in the yeast, pour in the liquid, and stir the batter very well and vigorously, until it is smooth and elastic. Cover the bowl, leave batter to rise at room temp. until the whole surface is a mass of bubbles and the mixture looks as if it were about to break. This will take 1 1/2 to 2 hours. Forestall the natural falling of the batter by beating it down yourself with a wooden spoon. Dissolve the baking soda in the warm water and stir it into the bowl. Cover the bowl and leave the batter to recover, for about 30 minutes. This time, put it in a rather warmer place, unless you need to delay the cooking of the crumpets, in which case use cold water for dissolving the soda and remove the bowl of batter to a cool place. To cook the crumpets, grease the griddle very lightly, also the crumpet rings. Put 4 rings on the griddle, pour enough batter into each to come almost to the top. Let them cook very gently, 7 to 10 minutes. By this time there should be a mass of tiny holes. If the holes haven't appeared, the batter is too thick. Add more warm water or milk to the batter before cooking the next batch. Once the crumpets have set, it should be easy to slip off the rings and turn them over. They only need 3 minutes on the other side. Note: I used a non-stick, electric frying pan at no hotter than 275 deg. F. I also wound up adding almost 1/3 cup more warm water to the batter. They don't rise very much, but they are the best crumpets I have ever eaten. From "Lanthier" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumpets #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine in a mixing bowl: 1 cup water 2/3 cup scalded milk 2 teaspoons sugar 1 teaspoon salt Dissolve 1 package active dry yeast in 2 tablespoons of warm water for 5 minutes. Combine the two mixtures. Beat 2 cups of all-purpose flour into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place for about 1-1/2 hours, or until it collapses back into the bowl. Beat in 3 tablespoons of softened butter. Beat or knead in 2 more cups of all-purpose flour. Grease the inside of 8 muffin/crumpet rings and place them on a lightly greased cookie sheet. Fill the rings half full of the batter and let stand, covered, until the dough has doubled in bulk. It should now fill the ring. Place the cookie sheet in a 425F preheated oven and bake until the crumpets are golden brown. Cool slightly on a rack and then remove the rings. Makes 8 crumpets. If you have only 4 rings, chill or freeze half the dough before it rises and bake in two batches. From TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cuban Bread #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/3 C Water 1 1/2 Tsp Salt 1 tablespoon Sugar 2 1/2 Tsp Yeast 2 1/2 C Bread Flour -- Note 1 1/2 C Whole Wheat Bread Flour 1 1/2 Tbsp Melted Butter 1/4 C Toasted Sesame Seeds Place all ingredients except butter and sesame seeds in a bread machine according to manufacturer's directions. Bake as for French bread. When bread is done, brush the loaf lightly with melted butter and sprinkle sesame seeds over all sides. This bread has a wonderful texture and is soft inside. The outside is crusty and brown. It was too salty for us though to enjoy it to it's fullest. Tested for you by Reggie & Jeff Dwork Published Wednesday, Feb. 14, 2001, in the San Jose Mercury News (c) 2000 The Mercury News copied with permission - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cuban Bread, Bread Machine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/3 C Water 1 1/2 Tsp Sugar 1 Tbsp Salt 2 1/2 Tsp Yeast 2 1/2 C Bread Flour -- Note 1 1/2 C Whole Wheat Bread Flour 1 1/2 Tbsp Melted Butter 1/4 C Toasted Sesame Seeds Place all ingredients except butter and sesame seeds in a bread machine according to manufacturer's directions. Bake as for French bread. When bread is done, brush the loaf lightly with melted butter and sprinkle sesame seeds over all sides. This bread has a wonderful texture and is soft inside. The outside is crusty and brown. It was too salty for us though to enjoy it to it's fullest. Tested for you by Reggie & Jeff Dwork Published Wednesday, Feb. 14, 2001, in the San Jose Mercury News (c) 2000 The Mercury News copied with permission - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dinner Rolls #7 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C. warm water 1/2 C. sugar 2 Tbsp. dry yeast 1/2 C. powdered milk 2 tsp. salt 6 C. flour -- (6 to 7) 1/2 C. butter or margarine -- (butter flavored Crisco is good) This recipe is/was used in the cafeteria from my school cafeteria in North East Texas. I have used the recipe several times with success, I hope you also get good results! Us electric mixer. Add 1/2 cup sugar and 3 cups warm water to mixer bowl; dissolve sugar. Add yeast. Let stand until it rises and bubbles (10 to 20 minutes). Add melted butter (warm, not hot). Add powdered milk to 1 or 2 cups flour. Mix well. Add flour-milk mixture to water; mix. Add flour to make soft dough. Beat until smooth. Add salt to 1 cup flour. Add to soft dough; continue adding flour and mixing until dough is stiff enough to handle. Put dough in greased bowl. Let rise to double (approximately 45 minutes); punch down. Roll out on floured board. Cut into balls. Let rise. Bake in 400F oven. From "E Wellborn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dry Bulk: For Sponge Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Sponge 4 cup King Arthur Unbleached A-P Flour 4 cup King Arthur 100 percent White Whole Wheat Flour 8 Tbsp sugar Dry Bulk: For Sponge - Makes 4 batches Weigh and measure dry ingredients: Divide in 4 parts, place in 4 containers, label, place in fridge or freezer. From "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * European Walnuts, Hazelnut And Golden Raisin Wheat Bread Recipe By :Pillsbury Classic Cookbook Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 C Bread Flour -- To 6 1/2 C 1 Pkg Active Dry Yeast 2 1/2 C Water 3/4 C Golden Raisins 3/4 C Whole Wheat Flour 2 1/2 Tsp Salt 3/4 C Coarsely Chopped Toasted Walnuts 3/4 C Coarsely Chopped Hazelnuts Water This recipe uses Pillsbury Flour. Recipe Fact: This recipe is inspired by the little raisin-walnut rolls sold in Parisian boulangeries. Nourishing, just sweet, and with a bit of nutty crunch, these rolls are perfect at breakfast. They also make a nice tea-time snack. Bake them for guests who don't care for sugary pastries. Kitchen Tip: To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan. Set the pan on the lowest oven rack beneath the rolls. Shut the oven door and let steam give the rolls more spring. The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy. Lightly spoon flour into measuring cup; level off. In med bowl, combine 2 C of the bread flour and yeast; mix well. Stir in 1 1/2 C of the warm water to form a loose starter dough. Let rest 15 - 30 min. In small bowl, combine raisins and remaining 1 C warm water. Let stand 15 min. Meanwhile, grease cookie sheets. In large bowl, combine 3 1/2 C of the remaining bread flour, whole wheat flour and salt; mix well. Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10 - 12 min, adding 1/2 - 1 C flour until dough is smooth and elastic. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough. Spray large bowl with nonstick cooking spray. Place dough in sprayed bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm place (80 - 85F) until doubled in size, about 1 1/2 hrs. Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into ball; place on greased cookie sheets. Cover; let rise until doubled in size, about 1 hr. Heat oven to 425F. Uncover dough; brush tops of rolls lightly with water. Bake at 425F for 17 - 22 min or until golden brown. High Altitude Baking (Above 3500 Ft): No change Makes 18 rolls From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 209.8 Total Fat 2.9g Sat Fat 0.3g Carb 39.5g Fiber 2.2g Pro 6.8g Sod 299mg CFF 12.5% * Exported from MasterCook * Fall Harvest Muffins Recipe By :Bon Appetit, 10/94 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup apple cider 1/3 cup vegetable oil 1/4 cup maple syrup 1 large egg -- beaten to blend 1 teaspoon vanilla extract 1 8 ounce apples -- Rome Beauty or other baking, peeled/cored/grated 1 cup golden raisins 3/4 cup walnuts -- coarsely chopped -- (about 3.5 oz.) Position rack in center of oven and preheat to 400F. Line twelve 1/3 c. muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground alls spice and nutmeg in large bowl. Whisk apple cider, vegetable oil, maple syrup, egg, and vanilla in medium bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, golden raisins, and chopped walnuts. Divide batter equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer muffin tin to rack and cool. Amount Per Serving Calories 294 Calories from Fat 103 Percent Total Calories From: Fat 35% Protein 6% Carb. 59% Nutrient Per Serving % RDA Total Fat 11 g 18% Sat Fat 1 g 7% Cholesterol 18 mg 6% Sodium 113 mg 5% Total Carb 43 g 14% Dietary Fiber 1 g 3% Protein 4 g Vitamin A 1% Vitamin C 3% Iron 5% From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Both of these are very fine breakfast treats and any extras freeze very nicely -- a mere 10 seconds or so in the microwave (for soft muffins) or 10 minutes or so in a slow oven (for crispy muffins) and you have an "instant" breakfast! * Exported from MasterCook * French Countryside Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Crackers International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2-lb. loaf 11 oz. Water -- (11 to 12) 1 1/2 tsp. Salt 1 /2 Tbsp. Olive oil 4 cups Bread flour 1 Tbsp. Sugar 2 tsp. Active dry yeast French setting - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gabi's Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Yeast Rapid Rise Is Good 1 Tsp Sugar 1 C Warm Water 3 Tbsp Olive Oil 2 Eggs 1 1/2 Tsp Baking Powder 1/2 Tsp Salt 1 Tbsp Splenda 1 1/3 C Bobs Red Mill Vital Wheat Gluten Flour 1/3 C Soy Flour 1/2 C Oat Flour 1/4 C Flax Seed Meal 1/4 C Coarse Unprocessed Wheat Bran Made sure ingredients were room temp. Put warm water, eggs, sugar and olive oil in bottom of bread machine. Mixed dry ingredients except for yeast and put in next. Then make a well in the dry ingredients and put the yeast in. Shut the lid, set the bread maker for the shortest bake cycle (mine has a 58 minute express cycle so that's what I used) When the dough was kneaded the first time (think it was about 12 minutes) I removed the dough, split it in half and put one ball in a greased bread pan and let sit in my warmed oven to rise for 45 minutes, then baked at 380F for 20 minutes. THIS TURNED OUT GREAT. I returned the other ball of dough to my bread machine, after removing the paddle, and let the machine complete its cycle. Although this loaf was quite tasty, it was much smaller than the one I let rise and baked in the regular oven. Gabi, this bread is soooooo good....I can't imagine not having this recipe! Marilyn Laurie's notes: You should get 16 slices per loaf. As far as carb counts go, I'm not completely sure because the original recipe had used slightly different amounts: 1 c wheat gluten flour, 1/4 c oat flour, 3/4 c soy flour, 1/4 c flax seed meal, and 1/4 cup coarse unprocessed wheat bran along with 1 pkg. yeast, 1/2 tsp. sugar, 1 1/8 c water, 3 Tbsp. Olive Oil, 1 1/2 tsp. baking powder, 1 tsp. salt, and 1 Tbsp. artificial sweetener. The carb count using those amounts was 72.5 gr.carbs and 24.25 grams of fiber. Subtract the fiber and you end up with 2.99 carbs per slice. (For 16 slices per loaf). If you substitute the oat flour with soy flour and the bran with flax seed meal, you get a loaf with 64 carbs and 24 grams of fiber that works out to 2.5 carbs per slice. If you can't do soy, substitute the soy with oat flour and use only the flax seed meal (or the bran if you want.) The loaf with all flax will have 72.5 carbs and 14.75 grams of fiber. That works out to 3.6 carbs per slice. Those carb counts were for the old recipe. Gabi said she got two loaves of bread from her new recipe with the two eggs in it, so the carb count per slice would only be about 1 gram. Maybe someone can double check the carb counts. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic-Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound -- 2 pound 2/3 cup Water -- 1 1/3 cup 1/4 cup Chopped garlic -- 1/2 cup 1 Tbsp. Butter -- 2 Tbsp. 1/2 tsp. Dill weed or seed -- 1 tsp. 1/2 tsp. Salt -- 1 tsp. 1 1/8 cups Bread flour -- 2 1/4 cups 1 1/8 cups Whole wheat flour -- 2 1/4 cups 2 tsp. Active dry yeast -- 2 1/4 tsp. Whole wheat setting, light crust - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Bread Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/4 cup warm water -- (105 degrees to 115 degrees) 2 cups all-purpose flour 3/4 cup cinnamon graham cracker crumbs -- (about 5 full cracker sheets) 1/2 cup whole wheat flour 2 tablespoons honey 1/2 teaspoon grated orange rind 1/2 teaspoon salt 2 tablespoons chilled stick margarine -- cut into small -- pieces 2/3 cup warm water -- (105 degrees to 115 degrees) 2 tablespoons all-purpose flour Cooking spray We got such a great response to last week's bread recipes, we thought you might like another one. This one's great for PBJ's. Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Place 2 cups all-purpose flour and next 5 ingredients (all-purpose flour through salt) in a food processor; pulse 4 times. Add margarine; process 10 seconds. With processor on, slowly add yeast mixture and 2/3 cup water through food chute; process until combined. With processor on, add 2 tablespoons all-purpose flour through food chute, 1 tablespoon at a time, until dough leaves sides of bowl and forms a ball. Process 15 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide into 3 equal portions. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 12-inch rope. Place 3 ropes lengthwise on a large baking sheet; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Place in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Bake at 375 degrees for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack. Yield: 16 servings (serving size: 1 slice). Bread Machine Variation: Increase second listing of water from 2/3 cup to 1 cup; follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle, and start bread machine. NUTRITIONAL INFORMATION: CALORIES 115 (17% from fat); FAT 2.2g (sat 0.4g, mono 0.8g, poly 0.7g); PROTEIN 2.7g; CARB 21.3g; FIBER 1g; CHOL 0mg; IRON 1.2mg; SODIUM 120mg; CALC 7mg From "Tina Bell" From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Here is a very tasty lowfat bread.... * Exported from MasterCook * Grand Marnier Cranberry Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups orange juice 1/4 cup Grand Marnier liqueur 3/4 cup canola oil 2 cups chopped cranberries -- (frozen OK) 2 1/2 cups all purpose flour 1 cup whole wheat flour 1 1/2 cups sugar 2 tbs baking powder 1/2 tsp salt 1 1/2 tbs chopped orange zest* 4 egg whites -- (or 2 whole eggs) Makes 24 This recipe comes from one of Diane Mott Davidson's mystery novels. Unfortunately, I can't remember which one, but they are all good reads and the recipes are often inspired. These muffins may remind you of cranberry orange relish, but they are oh so sophisticated. As rich as they taste, they are actually low in cholesterol. They are a Thanksgiving morning tradition at my house. Preheat the oven to 400 degrees. Combine the orange juice, the Grand Marnier, and the oil; set aside while you prepare the batter. In a large bowl, combine the all purpose flour, whole wheat flour, sugar, baking powder, salt and orange zest. In another bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been fitted with paper liners. Bake for 25 minutes or until golden brown and puffed. *I prefer to mince the candied orange peel that they sell around the holidays and substitute several teaspoons of that for the orange zest From ehgf@primenet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola Date Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit & Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 pound -- 2 pound 1 cup Water -- 1 1/3 cup 1 1/2 Tbsp. Butter -- 2 Tbsp. 2 Tbsp. Sugar -- 3 Tbsp. 3/4 tsp. Salt -- 1 tsp. 1 tsp. Cinnamon -- 1 1/2 tsp. 1 1/2 cups Bread flour -- 2 cups 1 1/4 cup Whole wheat flour -- 1 1/2 cup 3/4 cup Granola -- 1 cup 1 1/2 Tbsp. Nonfat dry milk -- ,2 Tbsp. 3/4 cup Chopped dates* -- 1 cup 1 1/2 tsp. Active dry yeast -- 2 1/2 tsp. *Add dates during second mix or at the beep. Try different kinds of granola for a heavenly variety of flavors. Bulk granola and dates can usually be found at your local food coop/health food store. Basic or sweet setting, light or medium crust - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hi-Rise Corn Bread Recipe By :Country Home, March/April 2001 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- POOLISH 1 1/4 cups unbleached bread flour -- or unbleached all-purpose flour 1 1/2 tsp. active dry yeast 3/4 cup warm water -- (105-115 F) --- BREAD DOUGH 2/3 cup warm water -- (105-115 F) Fermented poolish -- (above) 2 1/4 cups unbleached bread flour -- (2 1/4 to 2 1/2) -- or unbleached all-purpose flour 1 cup stone-ground white cornmeal 1/4 cup fresh corn kernels -- (1 large ear) or frozen whole kernel corn -- thawed 2 large eggs -- beaten 2 Tbsp honey 2 Tbsp olive oil 1 teaspoon salt For poolish, in a large mixing bowl combine the 1-1/4 cups flour and the yeast; stir in the 3/4 cup water. This will form a thick batter. Cover bowl with plastic wrap and let ferment until it is bubbly and doubled, about 2 hours. For bread dough, stir the 2/3 cup warm water into the poolish. In another large mixing bowl combine the 2-1/4 cups flour, the cornmeal, and corn. Add poolish, eggs, honey, oil, and salt. Stir the mixture with a wooden spoon until it forms a stiff batter. (If batter seems thin, stir in the remaining flour.) Place the dough in a large bowl; cover bowl with plastic wrap. Let the dough ferment until it is light and doubled in size, about 1-1/2 hours. Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread half of the dough in each prepared pan. Cover and let rise in a warm place until nearly double in size, 1 to 1-1/2 hours. Bake in a 350 F oven for 40 minutes or until bred is golden brown and sounds hollow when lightly tapped with fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Loosen and remove loaves from pan, cool on a wire rack. YIELD: Makes 2 loaves. Source: Maggie Glezer from Artisan Baking Across America, and reproduced in Country Home, March/April 2001:168 From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : "Toasting brings out the flavor of this yellow pan bread, made with fresh corn kernels and stone-ground cornmeal. Poolish adds wheaty flavor; the starter has a Polish origin, hence the name." --- In digest v101.n014 there was a recipe for a "High Rise Cornbread" The SALT measurement is WAY OFF ! The recipe said" 1 TB," (instead of 1 tsp) I converted the recipe to the bread machine(dough stages) and oven baking stone. And I have to tell you, it is a REMARKABLE loaf !!!!!!!!! [MLroses@webtv.net (ML)] * Exported from MasterCook * High-Protein Soy Bread Recipe By :Bread Winners,Mel London (Rodale Press, 1979) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups soy milk -- scalded 2 packages dry yeast 1/4 cup oil 1 tablespoon salt 2 tablespoons honey 7 cups unbleached white flour 2 cups soy flour oil (2 loaves) Scald the soy milk and then cool to warm. Sprinkle over the lukewarm soy milk the yeast, oil, salt, and honey and let sit for 10 minutes until the yeast foams. Beat in 4 cups of the white flour and then the soy flour. Knead in the remaining 3 cups of white flour, turn out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a greased bowl and let rise, covered, until the dough doubles in size. Punch down and shape into 2 loaves. Place in 2 well-greased, 9 x 5-inch loaf pans, brush tops with oil, cover and place in a warm spot to rise to double. Bake at 350 F. for about 45 minutes or until golden brown. Cool on wire racks. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * History Of Malasadas Recipe By :"Sonia Martinez" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- You can get a great recipe for Malasadas as well as a little information on why Malasadas are traditionaly made on Fat Tuesday every year. Malasadas were brought to Hawaii by the Portuguese inmigrants who came to work in the sugar fields over a hundred years ago, and have now crossed all cultural and ethnic lines in the islands. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Grain Bread #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 -------- ------------ -------------------------------- -- 1.5 pound -- 2 pound 8 oz. Water -- 11-12 oz. (8 to 10) 1 tsp. Salt -- 1 1/2 tsp. 2 Tbsp. Butter -- 2 1/2 tbsp 1 1/2 Tbsp. Honey -- 2 Tbsp. 2 1/4 cups Bread flour -- 2 1/2 cups 1 cup Whole wheat flour -- 1 1/4 cup 1/2 cup Quick cook oats -- 2/3 cup 2 tsp. Active dry yeast -- 2 1/4 tsp. Whole wheat setting - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #12 Recipe By :Vancouver Sun - Edith Adams Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Fruit and Spice Breads Holidays & Gifts Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 lb recipe) 3/4 cup milk 2 large eggs 1 TBSP water 1/4 cup butter -- at room temp cut into small pieces 1/3 cup mixed peel 1/2 cup currants 1 tsp salt 1/2 tsp allspice 1 egg white 3 1/3 cups all-purpose flour 2 tsp bread machine yeast 3 TBSP sugar 1 1/2 tsp cinnamon 1/2 tsp nutmeg ICING (opt) 1 cup icing sugar 2 TBSP milk -- (approx) Place milk, eggs, butter, salt, flour, sugar, spices & yeast into bread machine pan in the order suggest in your manual. Process on the dough cycle. When the cycle is complete, transfer dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Knead in currants & peel. Divide dough into 12 equal pieces. Form each piece into a smooth ball & place on large greased baking sheet. Cover & let rise in warm, draft-free place until almost doubled in size, about 15 - 20 minutes. lightly beat together egg white & water: brush over tops of buns. If you don't want to add icing to your buns, at this point, cut a cross into the top of them. For a decadent touch you can use marzipan to form a cross now - be warned that marzipan grows when it bakes so use a very stingy log ( 1/8-inch ). Put the marzipan on top of the egg-wash so it will stick. Bake at 375F for 15 to 18 minutes ( my oven does them in 12 to 15 minutes ) or until done. Remove from baking sheet & cool on rack. ICING - In a small bowl, mix icing sugar & enough milk to make icing of desired consistency. Pipe on in the form of cross on each or smooth over the top if marzipan used. From mbnolte@pinc.com (Mavis and Bruce Nolte) - - - - - - - - - - - - - - - - - - - NOTES : This recipe was in our local daily paper a couple of years ago. The dough is easy to work with & fairly forgiving - the mentally challenged ladies I work with love to help make these. For those with a 1 lb machine, I hope that you have discovered & taken advantage of the fact that with dough you can make recipes 1/2 a pound larger than the stated capacity of the machine. * Exported from MasterCook * Hot Malasadas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Miscellaneous & Tips Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 1 yeast cake -- [I used 2-1/4" Instant Dry Yeast] ----- 2 1/2 cups flour 4 Tablespoons. powdered milk 1/2 teaspoons. salt 1/4 teaspoons. freshly grated nutmeg ----- 4 eggs 4 Tablespoons. sugar ----- 2 Tablespoons. vegetable oil 1/2 teaspoons. lemon extract 1/4 c water -- or t. or T water HAND MIXING METHOD: Combine and let stand: 1/2 cup warm water 1 yeast cake - [I used 2-1/4" Instant Dry Yeast] Mix together in a bowl 2-1/2 cups flour 4 T. powdered milk 1/2 t. salt 1/4 t. freshly grated nutmeg Beat together 4 eggs 4 T. sugar Mix all above ingredients with these in a large bowl and let rise for 2 hours. Stir again just before frying. 2 T. vegetable oil 1/2 t. lemon extract 1/4 c or t. or T water FRYING: Drop batter from the end of a spoon in small spoonfuls into oil heated to about 375 F. When brown, drain on paper towels and shake in a bag with granulated sugar if desired. ELECTRIC MIXER METHOD: Place all dry ingredients EXCEPT the SUGAR in mixer bowl. Using the paddle attachment mix on #2 to combine well. Meantime: Beat eggs and sugar together. Set aside. Mix 1/2 cup warm water, vegetable oil and lemon extract in small bowl; set aside. Measure 1/4 CUP water in separate bowl; set aside. Turn mixer on to #2. Slowly add the egg/sugar mixture, add the 1/2 cup water, oil and lemon extract. Beat until well combined several minutes. Add enough of the extra 1/4 cup water to make a smooth batter. Cover mixing bowl and allow batter to rise about 2 hours. The batter will be ready when the batter is puffy and you see lots of air bubbles forming at the surface. Stir well before frying. Follow instructions above for deep frying, etc. The secret to a less oily malasada is to insure the oil temp has reached 375 F before cooking. Insert a candy thermometers into the pot while heating the oil. When it reaches 375 F and maintains that temp for a full minute start frying the malasadas, no more than 4 at a time. Using a tablespoon to drop the malasadas into the fat creates a 2-1/2-3" malasada. YIELD: About 30 malasada SOURCE: from the San Diego newspaper Thanks to Judy Maybury, who sent me this recipe directly, I was able to make these "fritters" Friday afternoon. Say, I bet this recipe would be a great batter for fruit or corn fritters. Must give it a try sometime. From "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Use Leftover Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** (1) Lightly buttered leftover biscuits, toasted under the broiler, are delicious with honey or jam. (2) Biscuits make the best kind of bread pudding (just ask anyone who grew up in the South during the Depression). [Patricia Johansson ] --- I wouldn't throw away leftover biscuits either! I've always split them, buttered them and toasted them in a cast iron skillet (butter side down). The bottom gets golden brown and they get heated through and are delicious! I usually put a lid on for a few minutes when I'm in a hurry and they heat through faster. Yum![Susan Thomas ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Low Carb Bread - 3.7 Gms Carbs Per Slice Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 3 tablespoons virgin olive oil 1 egg 1 cup Bob Red Mill's High Gluten flour ( 75-80% protein) 1/4 cup oat flour 3/4 cup soy flour (full fat) - not lowfat 1/4 cup flax seed meal 1/4 cup wheat bran 1 1/2 teaspoons baking powder 1 tablespoon Splenda 1/2 teaspoon sugar 3 teaspoons bread machine yeast 1 1/8 cups warm water Add to bread machine salt, oil and egg. In a bowl mix together flours, bran, flax seed, baking powder and splenda. Add to machine. Sprinkle sugar and yeast on top. Add warm water. Set the machine on Dough cycle and let it do its stuff. After the kneading is done and the dough is rising - check it. If it has risen above the pan remove from pan onto lightly floured surface (use some gluten flour for this). Knead gently a few times and shape into a loaf shape. Spray a large loaf pan with Pam and place shaped dough in pan. Spray a piece of wax paper with Pam and lay over loaf pan and then cover with a light tea towel. Place in warm draft free place to rise for about 1 hour (bread should rise over the sides into a nice looking loaf). Bake at 365 F for 35 - 40 minutes (depending on your oven). This bread following these directions turned out wonderful for me and makes a traditional size of bread. From Susan Cahill NOTES : Per slice - Calories - 92 Total Fat - 4.8g Cholesterol - 11mg Carbs - 5.2g Fiber - 1.5g Protein - 8.2g To Gabi's original recipe I added more yeast and an egg because my loaves were turning out dense and too chewing - but good tasting. If you deduct Fiber in your total carbs - each slice works out to be 3.7g carbs. Description: "3.7 gm carbs per slice - kneaded in bread machine & baked in oven" Source: "Gaby's World Famous Low Carb Bread" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - NOTES : This is the original recipe by Gaby. I made a couple of modifications. I used soy powder instead of soy flour as I couldn't find it. I also didn't use Splenda. I used 1 1/2 tsp sugar. This bread came out wonderful. It is the first bread that I've ever made that rose so well. I had this recipe that I've used quite often. The only thing is that it doesn't have that much of a taste. * Exported from MasterCook * Malasadas #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast -- (1 Tbsp) 1 tsp sugar 1/4 c warm water ----- 6 c flour 1/2 c sugar 1/2 tsp salt 1/4 c melted butter or margarine 1 c water 1 c evaporated milk 6 eggs ----- 1 qt vegetable oil -- (to cook) Extra sugar Malasadas are one of the all time favorite snacks at local community functions and fund-raisers. A non-traditional way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over (or into another bowl) but do not punch down. Cover and let rise again until doubled in bulk. Heat oil to 375 F and drop dough by teaspoons-full into oil and cook until brown. Be careful not to crowd the pot, as the oil temperature will drop and the malasadas will come out greasy. Remove from oil, drain, and shake in brown bag with sugar. Best when hot. Note: If the malasadas are coming out with the center still doughy, turn the heat down on the oil which will allow them to cook longer. From upstart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Malasadas #4 Recipe By :Maui Community College Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt milk 1 c shortening 1 c sugar 1 c mashed potatoes 4 tbsps dry yeast 1 c potato water 1 tsp baking soda 1 tsp baking powder 1 tbsp vanilla 5 eggs 12 c all-purpose flour 1 tbsp salt This dish arrived in Hawaii with the Portuguese settlers and has evolved over the years. A visit to the Fair isn't complete without enjoying hot malasadas. Makes a lot, depends on the size of dough you "pull". 1. Beat eggs and set aside. 2. Bring milk, shortening and sugar to boil, then cool to room temperature. 3. Dissolve yeast in potato water (left over from boiling the potatoes) and make sure the water is not over 105 F. 4. Mix yeast mixture into milk mixture, add potatoes, soda, baking powder and vanilla. Let rise until foamy (about 30 minutes) 5. Add eggs, salt and then add flour 1 cup at a time until all is mixed into the liquid. 6. Put mixture into a bowl that has been lightly oiled, cover with plastic wrap and let rise until double, (about 1 hour). 7. Punch down, let rise again about 30 minutes. 8. Cut and form into balls about the size of golf balls. 9. Let rise until doubled. 10. Fry in deep fat at 360 F. 11. When cooked through, toss in bowl of granulated sugar. Note: These snacks do not hold well but they taste great and have a hint of potato taste which is unique and gives it that "old fashion" taste. From upstart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Buttermilk Bread Recipe By :Bread Machine Baking, Lora Brody & Millie Apter Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 3 tablespoons pure maple syrup -- plus 1 teaspoon pure maple syrup 1 cup water 3 cups unbleached white flour 4 tablespoons powdered buttermilk 1 teaspoon salt 2 1/2 teaspoons yeast Here's a recipe that works for me all the time. It's from "Bread Machine Baking..." by Lora Brody & Millie Apter. The following is for a Zo bread machine, but I'm sure you can adapt it any way you see fit. From Masshlx@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Gingerbread Recipe By :Baking Across America, Arthur L. Meyer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp. dried ginger -- or -- 1 Tb. fresh grated ginger ,preferably 1/2 tsp. salt 1 tsp. baking soda 2 cups flour 1 egg -- beaten 1 cup sour cream 1 cup maple syrup I have accumulated quite a collection of gingerbread recipes, and this is one of my favorites. It's golden and delicious and the flavor of the ginger really comes through without molasses and a lot of other spices obscuring it. I highly recommend using fresh grated ginger or the minced/crushed ginger you can get in a jar in the produce section, rather than dried. Needless to say, you want to use real maple syrup in this, too, rather than pancake/imitation syrup, but I'm sure that as a maple-lover you'd do that. :-) Mix wet ingredients together in one bowl and dry ingredients in a larger bowl. Combine the two and stir only until mixed. Turn into a greased 9 X 9 inch pan and bake at 350 degrees for 35-40 minutes. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Honey Wheat Bread 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 -------- ------------ -------------------------------- -- 2-lb. loaf 1 1/2 cups Milk/Water 2 Tbsp. Fruit juice concentrate 1/4 cup Honey 1/4 cup Maple Syrup 1/2 tsp. Salt 2 Tbsp. Vital gluten -- (2 to 4) 4 cups Whole wheat flour 2 tsp. Active dry yeast Whole wheat setting, light crust - timer with water From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread #6 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 package yeast 1 cup quick cooking oats 3 cups bread flour 1 teaspoon salt 1/3 cup maple syrup 1 tablespoon cooking oil 1 1/4 cups warm water -- plus 1 Tablespoon warm water Mike was looking for recipes with Maple Syrup. My general advice is be creative-take one of those recipes with honey and substitute maple syrup. Or try using it as the sweetener in cinnamon rolls (cut back a bit on the water). (Just remember if you use a substantial amount of syrup to make a sweet bread, bake it at a lower temperature (like 350) so that it won't burn.) I like the taste also, and following is a recipe that I have enjoyed. The ingredients are for a bread machine, but I have only made it manually. It tastes great! Manual: Dissolve the yeast in the water. Let sit until foamy. Warm the syrup just a little bit--to 90 degrees or so. Mix together yeast and all other ingredients (hold back 1 cup of flour). Mix well, then knead in enough flour to make a nice, elastic dough. Rise til doubled, punch down, shape into a loaf, proof and bake. Very nice flavor here-enjoy it. From "Deb Strong-Napple" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Drops Recipe By :Maple Dessert Recipes by Massachusetts Maple Syrup Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Butter 1/2 c Firmly packed brown sugar 1 Egg 1/2 c Maple syrup (dark) 1/3 c Dairy sour cream 1 3/4 c All purpose flour 1 teaspoons Baking soda 1/2 teaspoons Ground cinnamon 1/2 teaspoons Ground ginger 1/4 tsS alt 1 1/4 c Rolled oats -- (quick) In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, maple syrup and sour cream. Beat well. Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375 F for 8 to 10 minutes. Sprinkle cinnamon and sugar. Makes 4 Dozen Cookies. Florence Phelps From Maple Dessert Recipes by Massachusetts Maple Syrup From Sandy Greathouse - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Muffins Recipe By :Newspaper Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup rolled oats 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 3/4 cup applesauce 1/2 cup maple syrup 1/2 cup brown sugar 1/4 cup vegetable oil 1 large egg 2 teaspoons vanilla Preheat oven to 400F. line 12 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix). Divide batter equally among muffin cups (cups will be VERY full). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool. Amount Per Serving Calories 411 Calories from Fat 101 Percent Total Calories From: Fat 25% Protein 8% Carb. 68% Nutrient Per Serving % RDA Total Fat 11 g 17% Sat Fat 2 g 8% Cholesterol 37 mg 12% Sodium 441 mg 18% Total Carb 70 g 23% Dietary Fiber 1 g 3% Protein 8 g Vitamin A 2% Vitamin C 2% Iron 12% From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Both of these are very fine breakfast treats and any extras freeze very nicely -- a mere 10 seconds or so in the microwave (for soft muffins) or 10 minutes or so in a slow oven (for crispy muffins) and you have an "instant" breakfast!