* Exported from MasterCook * Maple Oatmeal Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- scalded 1/3 cup maple syrup 1/4 cup brown sugar -- (or maple sugar) 1/4 cup corn oil 4 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 2 cups rolled oats You can substitute maple syrup for molasses or sugar or honey in any bread, but here's one with a maple glaze, from Quebec. In large mixing bowl, combine oats, maple syrup, brown sugar, corn oil, salt, cinnamon, and nutmeg. Pour scalded milk over, stir, and let stand till lukewarm. Meanwhile, dissolve 2 tsp. sugar in 1 cup warm water, sprinkle in 2 tbsp. active dry yeast, and proof 5-10 min., then add to lukewarm mixture in bowl. Beat in 3 cups whole wheat flour, and stir in 3-4 cups all-purpose white flour till dough clears sides of bowl. Turn dough onto lightly floured surface and knead 10 - 12 minutes, adding enough flour to keep from sticking. At this point you can knead in 1 1/2 cups raisins OR you can add the raisins with the first of the whole wheat flour. (Kneading in is not my favourite way, so I usually add the fruit with the flour, or even earlier.) Let rise in greased bowl, covered, till double, about 1 to 1 1/2 hours. Punch down, divide in two, shape into loaves, and place in well-greased 9 x 5 x 3 inch loaf pans, or which ever size pans you use. Cover and let rise till double. Bake at 375 F. 15 minutes, turn down to 350 F. approximately 40 minutes more. Turn out on wire racks, and while still hot, brush with following glaze: 1/4 cup sugar, 1/2 cup maple syrup, 2 tbsp. butter - mix in saucepan, bring to boil stirring constantly, remove from heat and brush on bread. (You can also brush this glaze on lightly before baking, and after as well.) From "Sheila Lanthier" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Pecan Scones #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Flour 1 Cup Pecans -- chopped 1 1/2 Tablespoons Baking powder 3/4 Teaspoon Salt 3/4 Cup Cold unsalted butter 2/3 Cup Maple syrup plus a little extra for brushing 1/3 Cup Heavy cream Roo says: I just took these out of the oven - at first nibble - it's pretty good! Heat oven to 350 F. Grease and flour a 9-x-13-inch baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool. Credits From: Americas, September, 1995; Submitted by Roo From Sandy Greathouse - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Wheat Flakes 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 1 1/3 Tbsp. Vegetable oil 1/4 cup Maple syrup 2/3 tsp. Salt 1 tsp. Baking soda 2 Tbsp. Vital gluten -- (2 to 4) 1 cup Wheat flakes/Rolled oats 3 cups Whole wheat flour 1 cups Bread flour 2 tsp. Active dry yeast Whole wheat setting - timer with water From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Whole Grain Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart buttermilk 1/4 pound butter -- (1/2 cup) 1/2 cup pure maple syrup 1 teaspoon salt -- (optional) 2 packages dry yeast 2 eggs 12 cups unbleached white flour -- (or 10 to 12 cups whole wheat flour) Mike, you asked for a recipe calling for maple syrup. This one is from Bread Winners by Mel London (Rodale press, 1979). (4 loaves) Warm the liquid, butter, maple syrup, and salt in a large pot (five quarts or so) until the butter melts. If you are going to add raisins or currants, put them in right away -- they plump up nicely. Remove from stove and cool to lukewarm. Sprinkle the yeast over the surface of the liquid and let it get used to its new environment for a few minutes. Then, using a large wooden spoon, stir it in gently. Beat eggs thoroughly in a separate bowl. Then add a cupful of flour to the liquid and yeast and stir it in before adding the eggs. Mix thoroughly. Stir in the flour, a cup or two at a time, until the dough is thick and very sticky. When your arm won't stir it any longer, it's time to knead. Flour your hands and turn the mixture out onto a floured surface. Keep working extra flour into the dough until you feel the firmness and the dough stops sticking to the board and to your hands. When the dough is smooth and firm and elastic (about 10 minutes later) and it springs back when you apply pressure, place it in a greased bowl, turn to coat top, cover and let it rise for about one hour. Punch down, knead for one or two minutes, and shape into loaves. Place loaves in greased bread pans, cover again and let rise for about 45 minutes. Bake in a preheated oven for approximately one hour. Bread should sound hollow when tapped on the bottom. Turn out onto racks and cool thoroughly before wrapping in foil or plastic. [The recipe doesn't specify size of bread pans or temperature of oven.] From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Whole Grain Bread #2 Recipe By :"Chris Dalrymple" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart buttermilk 2 tablespoons canola oil 1/2 cup pure maple syrup -- plus a bit more 2 tablespoons sea salt 2 packages dry yeast 2 eggs 6 cups bread flour 6 cups whole wheat flour handfuls of rolled oats I tried the Maple Whole Grain Bread that rls-1850@juno.com submitted on Mon, 5 Mar 2001, and it was wonderful! Following are the changes I made to the ingredients for 4 loaves: 2 T canola oil instead of 1/2 cup butter, a bit of extra maple syrup (to finish off the bottle), 2 T sea salt instead of 2 tsp, used 1/2 white whole wheat and 1/2 bread flour, and threw in a few handfuls of rolled oats (another item that needed finishing off). This bread was so moist and tasted just heavenly. (4 loaves) Warm the liquid, butter, maple syrup, and salt in a large pot (five quarts or so) until the butter melts. If you are going to add raisins or currants, put them in right away -- they plump up nicely. Remove from stove and cool to lukewarm. Sprinkle the yeast over the surface of the liquid and let it get used to its new environment for a few minutes. Then, using a large wooden spoon, stir it in gently. Beat eggs thoroughly in a separate bowl. Then add a cupful of flour to the liquid and yeast and stir it in before adding the eggs. Mix thoroughly. Stir in the flour, a cup or two at a time, until the dough is thick and very sticky. When your arm won't stir it any longer, it's time to knead. Flour your hands and turn the mixture out onto a floured surface. Keep working extra flour into the dough until you feel the firmness and the dough stops sticking to the board and to your hands. When the dough is smooth and firm and elastic (about 10 minutes later) and it springs back when you apply pressure, place it in a greased bowl, turn to coat top, cover and let it rise for about one hour. Punch down, knead for one or two minutes, and shape into loaves. Place loaves in greased bread pans, cover again and let rise for about 45 minutes. Bake in a preheated oven for approximately one hour. Bread should sound hollow when tapped on the bottom. Turn out onto racks and cool thoroughly before wrapping in foil or plastic. [The recipe doesn't specify size of bread pans or temperature of oven.] From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain 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 -------- ------------ -------------------------------- -- 2-lb. loaf 1 1/3 cups Water/Milk 1 1/3 Tbsp. Fruit juice concentrate 2 Tbsp. Honey 1/2 tsp. Salt -- (1/2 to 1) 2 Tbsp. Vital gluten -- (2 to 4) 2/3 cup Rye flour 2/3 cup Oats 1 2/3 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 * Nan (Afghan Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Hot Water 1/4 ounce Active Dry Yeast 1 teaspoon Sugar 3/4 cup warm water 1 cup Whole Wheat flour 2 cups White flour Salt Sesame seeds Preheat oven to 500F. In a large warm bowl, put one-half cup of hot water, one quarter ounce dry active yeast and one teaspoon of sugar. After this is dissolved, stir in three-quarters of a cup of warm water. Next, add 1 cup of whole wheat flour and 2 cups of white flour, one cup at a time. Then add salt. When the mix becomes thick enough, use your hands to continue mixing. Remove the dough from the bowl, and continue to kneed on a floured surface until the dough is smooth. (You may add small amounts of flour to prevent the dough from sticking to your hands) Put the dough in a greased bowl and cover with plastic wrap. Then, set it in a warm place to rise for an hour. Spray two large cooking sheets with cooking spray and spread one-half of the dough on each cookie sheet in the shape of a large narrow oval. (The dough should be about one-third of an inch thick.) Dip your hands in cold water, spread your fingers, and drag them through the dough making deep grooves. Sprinkle sesame seeds over the top. Put the bread in the oven for about 10 minutes or until it is a medium golden brown. ENJOY!!! From TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - NOTES : My wife lived in Afghanistan in the mid-60s. Consequently, we like much Afghan food. Here is a great bread recipe: * Exported from MasterCook * Oatmeal Maple 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 -------- ------------ -------------------------------- 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 very warm water -- plus 1 tablespoon very warm water Put all ingredients into the pan of your bread machine according to the directions for your machine. Use the white bread selection. Press start. From Sandy Greathouse - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Yeast Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (1/4 ounce each) 1/2 cup warm water -- (110F to 115F) 1 1/2 cups boiling water 1/2 cup shortening 1/2 cup honey 2 eggs 1 cup quick-cooking oats 1 tablespoon salt 6 cups all-purpose flour -- (6 to 7) 1 tablespoon butter or margarine -- melted Recently I saw a copy of a magazine "Country Extra" in which I found the subject recipe. I tried it and found it to be a very good bread. It rises well has a good crumb and, I think, an excellent flavor. Some of you readers may find it interesting. I use a Kitchenaid beginning with the paddle and switching to the Pam sprayed hook and knead for 15 minutes. Some where I have read that 1/3 teaspoon of yeast per cup of flour is sufficient thus, I do not use the full amount in the recipe. I find I must add a bit more flour. As a result, I finish with just under 4 pounds of dough. The dough ferments in a bowl until doubled. This I divide, shape and place in 4 X 8-inch loaf pans, cover and set aside to proof. Some days 1 1/2 to 2 hours are required to rise about 1-inch above the sides of the pans. The result is 3 baked loaves of just over 1 pound each. In a large mixing bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110 - 115 F. Add eggs, oats, salt and shortening mixture to yeast mixture. Add 3 cups flour; stir until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 X 5 X 3-inch loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes. Bake at 350 F for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. YIELD: 2 loaves. From Jack Elliott - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peasant Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large loaf 1 1/2 cups water 2 tsp. sugar 1 1/2 tsp. salt 3 cups flour 2 tsp. dry yeast Add ingredients in order according to your machine instructions Try it, you'll like it. Audrey Konie From "Bill and Audrey Konie" <2ofts@bigsky.net> - - - - - - - - - - - - - - - - - - - NOTES : A fail-proof bread machine recipe that is absolutely the most excellent bread for toast I have found for a plain bread - without extra spices, seasonings, fruit, nuts, etc. * Exported from MasterCook * Polish Sourdough Rye Bread Recipe By :Allrecipes.com and sent to you by Louise Hyson Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (.25 ounce) 1 teaspoon white sugar 2 cups water 4 cups rye flour 1 cup buttermilk -- room temperature 1 teaspoon baking soda 1 tablespoon salt 8 cups bread flour 1 tablespoon caraway seed 1. The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight. 2. The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough. 3. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled. 4. Preheat oven to 350F (175C). 5. Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour. 6. Bake at 350F (175C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped. From Louise Hyson - - - - - - - - - - - - - - - - - - - NOTES : An old-fashioned sourdough rye bread from my grandmother's 90 year old neighbor! Let the starter rise overnight and make the bread the next day. * Exported from MasterCook * Poppy Seed Onion Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 Tbsp. margarine -- (I use 1 Tbsp.) 3 cups bread flour 2 Tbsp. instant dry milk powder 2 Tbsp. sugar 2 Tbsp. instant minced onion 1 1/2 tsp. dill weed 1 1/2 tsp. poppy seed 1 tsp. salt 1 1/2 tsp. active dry yeast Put ingredients into bread machine pan in order listed. Process on white bread cycle; light or medium crust as desired. From linda grande - - - - - - - - - - - - - - - - - - - NOTES : The recipe below is one of my very favorites but I find that the finished product is a little tougher than it should be. I'm hoping you can give me some guidance into where I can make adjustments to achieve a more tender crust; is it the flour? is it the length of the knead? I'd appreciate your thoughts. I always make this dough in my bread machine, then shape it into rolls. * Exported from MasterCook * Pretzel Rolls #2 Recipe By :old Bon Apetit Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour 1 tablespoon active dry yeast 1 teaspoon salt 1 teaspoon sugar 1 teaspoon celery seed 18 tablespoons water -- hot 2 tablespoons corn meal 8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg white -- beaten to blend coarse salt Combine bread flour, yeast, salt, sugar and celery seed in food processor and blend. With machine running, gradually pour hot water through feed tube until smooth, elastic dough is formed. Process 1 minute to knead. Grease medium bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel; let rise until doubled in volume, about 35 minutes. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let rise until almost doubled in volume, about 20 minutes. Preheat oven to 375 F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. bake rolls until brown, about 25 minutes. transfer to racks and cool 10 minutes. Serve warm or at room temperature. Amount Per Serving Calories 363 Calories from Fat 15 Percent Total Calories From: Fat 4% Protein 14% Carb. 82% From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quintessential Cinnamon Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 3 1/2 cups Mellow Pastry Blend -- (pg 12) -- [a mixture of all-purpose flour and pastry flour] 2 teaspoons instant yeast 3 tablespoons sugar 1 Tbsp granular lecithin (optional) -- (pg 8) 2 tablespoons Baker's Special Dry milk or nonfat dry -- (pg 8) milk 1 1/4 teaspoons salt 1 large egg + water to make 1 cup 1 teaspoon Princess Cake and Cookie Flavor or Sweet Dough Flavor or vanilla extract 2 tablespoons butter -- soft --- FILLING 3/4 cup Baker's Cinnamon Filling -- (pg 12 - or make your own) 1/4 cup water 1/2 cup cinnamon chips or Cinnamon -- (optional) Flav-R-Bites(tm) -- (or nuts or raisins -- or chocolate chips!) --- ICING 3 tablespoons heavy cream -- or 2 tablespoons water 1 cup glazing sugar or confectioners' sugar BUNS: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- to form a soft, smooth dough. Place it in a greased bowl, cover, and allow it to rise in a warm place for 1 to 1-1/2 hours; it should almost double in size. FILLING: Mix the Baker's Cinnamon Filling with the water. Set it aside. ASSEMBLY: Turn the dough out onto a lightly greased work surface and roll it into a rectangle measuring about 8 x 24 inches. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the additional chips, etc. of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently "saw" the log into six equal pieces. Place each bun into a lightly greased cup of a cinnamon bun pan, or onto a baking sheet (leaving about 2 inches between them), pressing down slightly. Cover the buns, and let them rise in a warm place for 45 minutes to 1-1/4 hours, until they're quite puffy. (I used parchment paper an placed it on a half-sheet pan BAKING: Bake the buns in a preheated 350 F oven for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and allow them to cool to just slightly warm before frosting. ICING: Mix the heavy cream and confectioners' sugar or glazing sugar to make a creamy glaze; use water for a thinner glaze. Drizzle the icing over the buns. King Arthur Flour Co. February, 2001. KAF's web site is: www.BakersCatalogue.com From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : I found this recipe in the King Arthur Flour Baker's Catalogue for March 2001. These Buns are truly worth the extra ingredients you must get from King Arthur Flour to prepare them. And they are big, really big. I am including the page number to the catalogue for special items. * Exported from MasterCook * Raisin Pumpernickel Rolls Recipe By :Still Life with Menu (1994), Mollie Katzen, page 32 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit and Spice Breads Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup semisweet chocolate chips 3 tablespoons butter 1 cup lukewarm water 2 packages active dry yeast 1/2 cup molasses 1 1/2 tablespoons Postum 1 1/2 teaspoons salt 1 cup raisins 2 cups rye flour 2 1/2 cups unbleached white flour 2 cups whole wheat flour -- as needed, up to 3 oil for the bowl and the dough cornmeal for the baking sheet Preparation time: 4 to 5 hours, most of which is rising time. Yield: 16 rolls. Don't be startled by the presence of chocolate chips in this recipe. They serve to darken, moisten, and slightly sweeten the rolls but their presence will be extremely subtle. If you don't have Postum, you can use instant coffee. You can even use strong black coffee, and just slightly adjust the amount of flour to accommodate the change. Remember that, apart from sensitivity to heat, dough is quite flexible. Also, don't be discouraged by what seems like a major preparation time commitment. During most of those 4 to 5 hours the dough is rising, and you are free to do other things. There is only a modest amount of actual labor required. The result is really worthwhile, and the rolls keep for up to two weeks if kept in a sealed plastic bag in the refrigerator. They are delicious sliced and toasted. NOTE: The rolls can be assembled up to three days in advance of baking. Store them in an airtight plastic bag in the refrigerator. 1. Melt the chocolate chips and butter together over very low heat, then remove from heat and cool to room temperature. 2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast and let it stand 5 minutes. It will be foamy. 3. Stir in molasses with a wooden spoon. Add Postum, salt, and raisins. 4. Making sure it is no warmer than room temperature, drizzle in the chocolate mixture, mixing constantly 5. Add rye flour and 1 cup each of the white and whole wheat. Stir as vigorously as possible with a wooden spoon. 6. Gradually knead in all the white flour plus enough additional whole wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a floured surface and knead about 10 minutes. The dough will be dense. Let it rest while you clean the mixing bowl. 7. Lightly oil the bowl and the top surface of the dough. Put the dough in the bowl, cover with a clean towel, and let rise in a warm place for at least 3 hours. It will rise by about half of its original volume. 8. Punch down the dough and knead it on a floured surface another 5 minutes or so. Cut the dough in half, then cut each half into 8 equal parts. Knead each little piece for a minute or two, and form into a ball (it should be the approximate size of a slightly overweight golf ball). 9. Dust a baking sheet (or two, depending on the size) with cornmeal, and arrange the balls of dough at least 3 inches apart. Let the dough rise again for 45 minutes to 1 hour. (You may also let it rise in the refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag and refrigerate. The rolls can remain stored this way up to three days before baking. They can go into a preheated oven directly from the refrigerator. 10. Preheat oven to 375F. Bake for 30 minutes, or until the rolls sound hollow when thumped. Remove from the sheet and cool at least 10 minutes before serving. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : On Christmas morning I decided to make the following rolls for dinner. What a mistake! They look like something we would like - dark and heavy. I started them in plenty of time. The dough was the heaviest that I have every worked with. I added only 1 cup of white and one cup of wheat flour before I realized that there was too much flour already. I added a tad more water. They barely raised. I did bake them eventually. The rolls were good, but looked and tasted too heavy. I think that there is a problem with the liquid/flour proportions in the recipe. What do you think? I'd like to try them again. There are many bread recipes in this book that I would like to try, but I need to have a sense that they are real, useable recipes. Oh, about the Postum. I used dry coffee granules. Does the author mean Postum that is made or dry postum? From ???@??? Sat Apr 14 14:00:18 2001 * Exported from MasterCook * Ratio Of Instant Yeast To Active Yeast Recipe By :"Liz Clouthier" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I've gone over to instant yeast almost exclusively. The ratio I use is: for every 1/2 teaspoon active dry yeast, use 1/3 teaspoon instant yeast. If the bread you're making rises a little faster than usual, cut back a bit more on the yeast. The change in the yeast will affect the fermentation and proofing times (longer or shorter) but most likely will not affect the finished product - at least that's been my experience. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Review: Perfect Bread How To Conquer Bread Baking Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 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. Betsy's Favorite White Bread 2 1/2 cups warm water 2 (1/4 ounce) or 2 scant tablespoons active dry yeast 2 tablespoons granulated sugar 2 tablespoons salt 2 tablespoons oil 7 cups unbleached flour, approximately 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 * Review:perfect Bread Fun With Creative Shapes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Perfect Bread Fun With Creative Shapes by Betsy Oppenneer and this is just as good as her video of How To Conquer Bread Baking. I was very impressed at how clearly she explains how to easily shape doughs. I have always been very intimidated making braids and this explains it so clearly that I don't know why I haven't tried it before. She covers many varieties of rolls ... her cloverleaf roll method is very interesting ... she also includes ropes, breadsticks, wreathes and braids. There are 30 varieties of the above shapes and even the explaination on how to glaze sweet bread. Another thing that really impressed me was the ease of locating a certain shape that you want to learn about ... go to the time listed on the back of the video and then just fast forward to that time on the vcr. This is a treasure of a video. Here is another review from Leigh: >My only complaint is that there were >so many ideas that I will NEVER remember them all. I did have some bread >dough running while watching the video, and ended up doing her eight braid >bread; beautiful. She also had some useful tips on how to form the ropes >and letting them relax a few seconds to get them to cooperate. I will watch >it again as soon as I have the chance. >Leigh Leigh Davidson I think this is a very well thought out and put together video. There are so many varieties of shapes that it would take you almost a month to make them all. I was again impressed with Betsy's ease of communication via this tape and how easy she makes the shapes. I especially like the timing on the back of both tapes so I can go to a particular time and get exactly what I want to learn. I definitely recommend this tape and also her other one. You can go to Betsy's website www.breadworksinc.com to purchase both of her video's and book. I definitely recommend all of these!! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rieska Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. white flour 1 1/2 c. whole wheat or barley flour 3 tsp. baking powder 1 tsp. baking soda 2 c. buttermilk 1/4 c. sugar 2 tsps. salt 1/2 c. shortening My mom got this from her Aunt Mae, who did come from Finland. I have been very interested in baking the breads of my grandmother's homeland and my mom gave me a cookbook by Beatrice A. Ojakangas called The Finnish Cookbook, by Crown Publishers, Inc., New York. Mae said,"mine came the size of a 12in. round. I greased the pan." Sift dry ingredients together into bowl, cut in shortening until mixture has a coarse crumb feeling. Add buttermilk and stir together until dough clings together. Knead on lightly floured board for a couple of minutes, roll into a round loaf to fit ungreased cookie sheet. Prick top all over with fork, bake in preheated oven 350F for 25 min or until golden. From "Dave & Jeni Gauthier" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolls Recipe By :Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons yeast 4 Tablespoons warm water 1/4 cup sugar -- plus a pinch for proofing 2 cups milk 1/3 cup unsalted butter -- (5 1/3 T) 2 tsp salt 5 cups flour -- (5 to 6) Combine yeast, water and pinch of sugar. Let proof 10 minutes Warm 2 cups milk and butter (I do it in the microwave 1-2 min) so butter melts Mix yeast mixture, milk, sugar, salt and enough flour to make dough ( about 5 cups). Knead for 10 minutes, adding flour to make soft but not sticky dough. Put in lightly oiled bowl, cover and let rise 1 hour or until doubled. Punch down and form into rolls about 2" diameter. Put into 2- 8" buttered cake pans. Cover and let rise, 15-45 minutes. Lightly brush with milk before baking. Bake at 400 degrees 15-20 minutes or lightly browned Makes about 18 rolls. From claire e Kranz Banasiak - - - - - - - - - - - - - - - - - - - NOTES : Someone was asking about rolls. I don't know if these are close but every time I make these people rave. They are the best I have eaten. I got the recipe from Gourmet years ago. * Exported from MasterCook * Rye Bread #10 Recipe By :1,000 Vegetarian Recipes - Carol Gelles Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Very Warm Water 1/2 Teaspoon Sugar 2 Packages Active Dry Yeast 2 Cups Rye Flour 2 Teaspoons Salt 1/2 Cup Mashed Potatoes 1/2 Cup Water 1 Cup All-Purpose Flour -- (To 1 1/2 Cups) 1. In a glass measuring cup, stir together the warm water and sugar. Stir in the yeast and let it proof. 2. In a large bowl, combine the rye flour and salt. Stir in the yeast mixture, potatoes, and 1/2 cup water. Stir in 3/4 cup of the all-purpose flour to make a dough that is firm enough to handle. 3. Turn the dough onto a well-floured surface and knead in the remaining all-purpose flour. 4. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk. 5. Punch dough down and form into a loaf. Place in a greased 8 1/2 x 3 5/8 x 2 5/8 inch loaf pan. Cover with greased plastic wrap and let rise until doubled in bulk. 6. Preheat the oven to 350 F. Bake for 1 hour or until loaf is lightly browned on top and bottom and sounds hollow when tapped. Cool on wire rack. Variation: Add 1 tablespoon caraway seeds to the dough when you stir in the liquids. Makes: 1 loaf; serves 12 to 16. Notes: This makes a small, dense, chewy loaf of bread. You can make it with all rye flour and no all-purpose, but try to get "white" rye or light rye flour rather than whole grain rye flour; because the bread becomes extremely sour when made exclusively with whole grain rye. From "Marcia Deutch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye: Fresh Rosemary-Pepper Rye Bread Recipe By :1,000 Vegetarian Recipes - Carol Gelles Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Very Warm Water 1/2 Teaspoon Sugar 2 Packages Active Dry Yeast 2 Cups Rye Flour 2 1/4 Cups All-Purpose Flour -- (To 2 3/4 Cups) 2 Teaspoons Salt 1 1/2 Teaspoons Pepper 3/4 Cup Water 1/4 Cup Honey 1/4 Cup Chopped Fresh Rosemary 1. In a glass measuring cup, stir together the warm water and sugar. Stir in the yeast and let it proof. 2. In a large bowl, combine the rye flour, one cup of the all-purpose flour and salt and pepper. Stir in the yeast mixture into the flour mixture. Stir in the 3/4 cup water, the honey, and rosemary. Stir in 1 cup more of the all-purpose flour to make a dough that is firm enough to handle. 3. Turn the dough onto a well-floured surface and knead in the remaining all-purpose flour to make a dough that is manageable and no longer sticky. 4. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk. 5. Punch dough down and form into a round loaf. Cover with greased plastic wrap and let rise until doubled in bulk. Using a sharp knife, cut 3 slashes into the top of the loaf. 6. Preheat the oven to 350 F. Bake for 40 minutes or until loaf is lightly browned on top and bottom and sounds hollow when tapped. Cool on wire rack. Variation: Omit the pepper for a milder flavor. Makes: 1 loaf; serves 16 to 20. Notes: If you don't have fresh rosemary, dried will do -- use 1 tablespoon crumbled. From "Marcia Deutch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye: Pumpernickel Recipe By :1,000 Vegetarian Recipes - Carol Gelles Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Very Warm Water -- Plus 1/2 cup very warm water (105 - 115 Degrees F.) 1/4 Cup Cornmeal 1/2 Teaspoon Sugar 2 Packages Active Dry Yeast 1 Cup Mashed Potatoes 2 Tablespoons Molasses 2 Tablespoons Vegetable Oil 2 3/4 Cups All-Purpose Flour -- (To 1 1/2 Cups) 1 1/4 Cups Rye Flour 2 1/2 Teaspoons Salt 1. In a large bowl, stir together the warm water and the cornmeal. 2. In a glass measuring cup, stir together the remaining 1/2 cup warm water and the sugar. Stir in the yeast and let it proof. Stir the proofed yeast, the potatoes, molasses, and oil into the cornmeal mixture. 3. Stir 1 1/4 cups of the all-purpose flour, the rye flour, and salt into the yeast-cornmeal mixture. Stir in 3/4 cup more all-purpose flour to make a dough that is firm enough to handle. 4. Turn the dough onto a well-floured surface and knead in enough of the remaining flour to make a dough that is manageable and no longer sticky. 5. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk. Punch dough down and let rise again. 6. Punch dough down and form into a loaf. Place in two greased 8 1/2 x 3 5/8 x 2 5/8 inch loaf pans. Cover with greased plastic wrap and let rise until doubled in bulk. 7. Preheat the oven to 375 F. Bake for 40 minutes or until loaf is lightly browned on top and bottom and sounds hollow when tapped. Cool on wire rack. Variation: Use 1 cup more rye flour and 1 cup less all-purpose flour. Add 1 tablespoon caraway seeds when you add the rye flour. Makes: 2 loaves; serves: 24 Notes: Pumpernickel is supposed to be a dense, heavy, ryelike bread. In that sense this version is a failure because it's actually light and moist. If you want a more traditional pumpernickel, follow the variation. You can use instant mashed potatoes if you don't want to start from scratch. From "Marcia Deutch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn #11 Recipe By :Betty Crocker Back to Homemade October 1991 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water -- (105F to 115F) 1/2 cups lukewarm milk -- (scalded then cooled) 2 tablespoons sugar 1 1/2 teaspoons salt 2 eggs 1/4 cup shortening 5 1/2 cups Gold Medal all-purpose flour Grease tube pan, 10x4 inches. Dissolve yeast in warm water in large bowl. Stir in remaining ingredients except flour. Stir in flour. Beat until smooth. Cover and let rise in warm place about 1 hour or until double. Stir down batter. Spread in pan. Cover and let rise about 45 minutes or to within 1 inch of top of pan. Heat oven to 350F. Bake 45 to 50 minutes or until golden brown and crusty. Serve warm. 16 slices. Description: "This popular tea bread is believed to have been named for a woman who worked in the bakery where it was first made." S(Scanned & MC formatted): "hdeacey@mail.com" - - - - - - - - - - - - - - - - - - - NOTES : This is fabulous. Nutrition Information Per Serving 1 slice Calories 195; Protein 5g, Carbohydrate 33g, Fat 5g, Cholesterol 30mg, Sodium 220mg, Potassium 60mg * Exported from MasterCook * Scott's Favorite Potato 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 -------- ------------ -------------------------------- -- 2-lb. loaf 10 oz. Water -- (10 to 11) 1 1/4 tsp. Salt 2 Tbsp. Butter 4 cups Bread flour 1/4 cup instant potato flakes 2 Tbsp. Dry milk 2 1/2 Tbsp. Sugar 2 tsp. Active dry yeast Basic setting - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven-Grain Bread Recipe By :Great Whole Grain Breads by Beatrice Ojakangas, page 164 Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1/3 cup seven-grain cereal 2 tablespoons salad oil 2 tablespoons honey 3/4 teaspoon salt 1/4 cup warm water -- (105F-115F) 1 package active dry yeast 1 egg 2 cups whole wheat flour -- up to 2 1/2 cups Seven-grain cereals are available in health and natural foods stores, and although different brands may have different proportions, all work equally well in this recipe. The usual combination consists of some blending of wheat, oats, triticale, millet, soybeans, buckwheat and yellow corn. MAKES 1 LOAF In large mixing bowl, mix the boiling water and cereal; let stand until cooled. Add the oil, honey, and salt to cereal. In small bowl or cup, mix the warm water into the yeast. Let stand 5 minutes or until yeast is foamy. When cereal mixture has cooled to 105F-115F., add yeast and egg. Stir in enough whole wheat flour to make a stiff dough; let stand 15 minutes. Turn out onto lightly floured board and knead until smooth, about 5 minutes. Wash bowl, lightly grease it, add dough to bowl, turn over to grease top, and let rise in a warm place until doubled, about 1 to 2 hours. Punch dough down and shape into an oblong loaf. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Place dough into pan. Let rise in warm place until doubled, about 1 hour. Preheat oven to 375F. Bake 30 to 35 minutes, or until loaf is browned and sounds hollow when tapped. Remove from pan and cool on rack. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shredded Wheat Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shredded wheat biscuits 2 tbsp butter 1/2 tsp salt 1/3 cup honey or maple syrup 1 pkg yeast -- proofed in 1/4 cup water 5 1/2 cups flour -- (5 1/2 to 6) We are Vermont maple syrup producers. In any recipe calling for honey I have always subsituted an equal amount of maple syrup. When used as a subsitute for sugar in cooking, use 3/4 cup maple syrup to replace 1 cup sugar. For baking, use 3/4 cup maple syrup for each cup of sugar, but reduce the liquid specified in the recipe by about 3 tablespoons for every cup of syrup subsituted. Cover all ingredients except last two with 2 cups boiling water. Let cool. Add the proofed yeast. Work in flour. Knead, let rise until doubled, punch down and form. Makes 2 loaves Bake 400 F oven, 30 minutes From "croft.family" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sister's Sticky Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup sugar 1/2 cup butter 1 package active dry yeast 1/2 cup warm water -- (105 to 115 F) 1 large egg -- lightly beaten 4 1/2 cups all-purpose flour 1 teaspoon salt 1 cup butter -- melted and divided 1 1/2 cups firmly packed brown sugar -- divided 1/2 cup light corn syrup 1 1/2 cups coarsely chopped pecans 1 tablespoon ground cinnamon Combine 1 cup water, 1/2 cup sugar and 1/2 cup butter in a saucepan; heat until the butter melts, stirring occasionally. Cool to 105 to 115 F. Combine yeast, warm water and 1 teaspoon sugar in a 1 cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and the yeast mixture. Add egg; stir well. Combine yeast mixture, 2 cups flour and salt in a large bowl. Add remaining 2 1/2 cups flour, 1/2 cup at a time, stirring vigorously until dough is no longer sticky and pulls away from sides of the bowl. Brush or lightly dub dough with some of the melted butter. Cover loosely and let rise in a warm (85 F) place, free from drafts, 1 hour or until doubled in bulk. Combine 1/2 cup melted butter, 1 cup brown sugar, corn syrup and pecans; sprinkle mixture evenly in the bottom of a well greased 13 X 9 X 2-inch pan. Set pan aside. Combine remaining 1/2 cup brown sugar, remaining 1/4 cup sugar and cinnamon in a small bowl; set aside. Punch dough down; turn out onto a well floured surface. Roll dough into an 18 X 15-inch rectangle. Brush dough generously with some of the remaining melted butter; sprinkle evenly with the cinnamon mixture. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 12 slices, 1 1/2 inches thick. Place slices, cut sides down, in the prepared pan. Brush slices with remaining melted butter. Cover loosely and let rise in a warm place, free from drafts, 1 hour or until tops of rolls rise just above top of the pan. Preheat the oven to 350 F and put the oven rack in the center of oven. Bake rolls, uncovered, for 18 to 22 minutes or until golden. Cool in pan on a wire rack 8 minutes. Invert pan onto wax paper; let rolls stand, covered with the pan for minute. Remove pan, scraping any remaining pecan mixture from the pan onto the rolls. Serve warm, Yield: 1 dozen. Note: I do not do it this way!! I prefer to put all but a little of the flour in the mixer bowl and then add about 1/3 of the liquid at a time while mixing with the dough hook at low speed until all liquid, and remaining flour if necessary is added then increase speed to medium. Continue until the dough looks right! From Jack Elliott - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 cup water 1 Tbsp. butter 1 Tbsp. sugar 1 tsp. salt 3 cups flour 2 1/2 tsp. Yeast I tried this recipe and I really liked it. Strange how its mostly the ingredients you use in making a loaf of bread. But it really tastes different.. Like a pretzel!! Next time you have company I strongly suggest you try this, makes great nibbleizers. Put on dough program of bread machine or knead by hand and let rise till double. Roll out into 10"x16" rectangle. Cut into 12 strips, 16" long, shape into pretzel shapes, ( I just cut into mini bread sticks, much easier) place on 2 greased cookie sheets and let rise in warm place 15-20 minutes. In a pot bring 6 cups water and 1/4 cup baking soda to a boil. Boil pretzels, 5 seconds on each side. Put back on cookie sheets. Brush with a mixture of 1 egg white mixed with 1 Tbsp. water. Sprinkle with coarse salt ( Pretzel salt from King Arthur is great). You need the coarse salt. It gives it a zing. Bake at 400 degrees for 9 minutes. Remove immediately to wire rack. Best eaten when warm. From "Gonzo White" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Challah Recipe By :The Rika Breuer Teachers Seminary Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holidays & Gifts Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 c. spring water at 75 degrees 1 tsp. dry or moist yeast 1 c. white flour 1/2 c. whole wheat flour --- Add: 5 c. spring water 1 tsp. dry or moist yeast 10 c. flour -- (10 to 15) -- (can use a combination of white and -- whole wheat) 1 Tbsp. salt Starter: 1 c. spring water at 75 degrees 1 tsp. dry or moist yeast 1 c. white flour 1/2 c. whole wheat flour Mix water and yeast and allow to sit for one minute. Add flour with ten strokes. Let sit 2 to 10 hours at room temperature or 12 to 15 hours in the refrigerator. (If done in the refrigerator allow two hours for the dough to return to room temperature, covered with plastic.) Add: 5 c. spring water 1 tsp. dry or moist yeast 10 - 15 c. flour - (can use a combination of white and whole wheat) 1 Tbsp. salt Knead for 15 minutes. Let rise for 2 to 3 hours, covered with a damp towel. Push down and let rise for 30 minutes. Shape and let rise for 2 hours uncovered. Form and bake at 450 for 20 minutes and then at 400F for 20 minutes. From gypsy-just-gypsy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Challah #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Holidays & Gifts Jewish Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER 2 cups bread flour 1 1/2 cups warm water bread flour for additional feedings FIRST PROOF 2 cups active culture 3 cups flour 2 cups warm water --- Dough: 4 cups culture from the first proof 3 Tbs. butter 1 cup milk 2 tsp. salt 3 Tbs. sugar 2 eggs beaten 6 cups white bread flour additional bread flour -- if needed --- Glaze: 1 egg -- beaten 1 Tbs. sesame seeds I read the request for the sourdough challah recipe with ambivalence since it seems to me to be a contradiction in terms. In America, challah is a somewhat sweet as well as rich bread used to celebrate the sabbath. It is traditional to make it even sweeter at times such as Jewish New Years with the addition of more sugar and/or raisins. Well, in life we must take the bitter(sour) with the sweet ;-) so here is the recipe based on Ed Wood's "World Sourdoughs from Antiquity". Enjoy! STARTER 2 cups bread flour 1-1/2 cups warm water bread flour for additional feedings Combine flour and water in a 2-quart plastic, glass or stainless steel bowl. Stir the mixture with sufficient vigor to beat in additional air. Place the bowl in a protected spot outdoors. If insects or other critters are a potential problem, cover the bowl with cheesecloth. Stir the mixture vigorously at least twice every 24 hours. In 2 or 3 days, bubbles should appear on the surface as the first indication that you have been successful. Feed the culture another cup of flour and sufficient warm water to maintain consistency, about 3/4 of a cup. You may need to repeat this additional feeding at 12-hour intervals for several days.When you capture a yeast that is active enough to be useful, it will form a layer of foam 1 to 2 inches deep. Culture is ready to use in the following first proof. FIRST PROOF 2 cups active culture 3 cups flour 2 cups warm water In a 4-quart mixing bowl, combine the culture, flour and warm water. Mixture need not be lump-free. Let rise for about 12 hours. Measure out the 4 cups of culture called for in the challah recipe. Place the remaining culture in an airtight container and refrigerate to reserve for another sourdough bread recipe. For the second proof and baking, follow the directions given in the challah recipe. SOURDOUGH CHALLAH Makes 1 very large loaf Dough: 4 cups culture from the first proof 3 Tbs. butter 1 cup milk 2 tsp. salt 3 Tbs. sugar 2 eggs beaten 6 cups white bread flour additional bread flour, if needed --- Glaze: 1 egg, beaten 1 Tbs. sesame seeds Place the culture into a large mixing bowl. melt the butter over moderate heat, add the milk to the butter and warm to 75 to 85 degrees. Add the salt, sugar and eggs, and stir until dissolved. Add this mixture to the culture and mix well. Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured board and knead in remaining flour until dough is satin Add more flour to obtain the desired texture if necessary. Divide the dough into 4 equal balls. Roll each ball into a rope about 18 to 20 inches long and 1 inch in diameter. Pinch the four ropes together at one end and braid by bringing the rope on the right over the one next to it, under the third one and over the last one. Repeat, always starting with the rope on the right until the braid is complete. Pinch the ends together. Place on a baking sheet and proof, covered at 85 degrees for 1 to 2 hours, or until about double in size. Preheat oven to 375 degrees. Brush the loaf with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes. The challah is done when it turns a toasty brown. Remove from baking sheet and cool on a wire rack. From ehgf@primenet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Waffles For Four Recipe By :King Arthur Flour Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- THE SPONGE 1 cup KA Unbleached A-P Flour 1 cup KA 100 percent White Whole Wheat Flour 2 Tbsp sugar 2 cups buttermilk -- slightly warmed -- (this is where a microwave can help) 1 cup sourdough starter --- THE BATTER All of the sponge -- (above) 2 eggs [separated] 1/4 cup [Canola] vegetable oil -- (or melted butter) 1/2 tsp salt -- (to taste) (1/2 to -- 1) 1 tsp baking soda [2 tsp baking powder] optional Making the Sponge: This first step is best done the night before you want to serve the waffles. First, remove your starter from the refrigerator, stir it together with a spoon or whisk and pour out a cup. In a large mixing bowl, combine the flours and sugar. Pour in the [warmed] buttermilk and the sourdough starter. Stir this mixture until just combined. Cover loosely and let this sit on your counter until the next morning. Feeding the Starter: Add to the remaining starter a cup of water and a cup of flour. Stir, cover loosely and let it sit out on your counter until the next morning to let it work and grow. Then refrigerate it until you want to use it again. Creating the Batter: Next morning, complete the batter while you preheat your waffle iron. In a small mixing bowl, beat together the egg [yokes], oil or butter, salt and baking soda. [In a separate bowl beat the egg whites until almost stiff.] Let the children (of any age) blend [the egg yoke mixture and then the beaten egg whites] into the sponge you made the night before. (Watch what happens; it's neat.) Grease your iron (a pastry brush makes this easy) and pour on to 1/2 cup of batter. Close the iron. A waffle usually cooks in 2 to 4 minutes. If you try to raise the lid and it's reluctant to come, the waffle is probably not done. Waffles are best eaten right from the iron if you like them crisp, traditionally with butter and maple syrup. YIELD: 8 Waffles. Note: For a crowd, you can double this recipe. Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055 Sourdough Waffles For Four JONI'S NOTES Results: Excellent; the new standard. Method: Follow recipe exactly except: beat egg yolks separately and add to oil, soda and salt. Beat egg whites until almost stiff. Mix egg yolk mixture into batter then fold beaten egg whites into all. Comments: Easy recipe. Like idea of preparing most of the recipe the night before. From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : Our weekend favorite is sourdough waffles. These beat baking powder waffles by a mile; if we can't make these, we don't eat waffles. When you have a starter to take care of, and you don't have time to make bread, waffles are the answer. You can make these a weekly ritual with very little effort, thus feeding the masses (and the sourdough starter at the same time). This also makes great pancake batter. Here's what we do: Hope you guys enjoy this as much as our family does. * Exported from MasterCook * Spelt Bread #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. spelt flour berries ground fine -- (ca. 3 cups flour) 1 c. water 1 Tbs. instant yeast 1 Tbs. sugar 1 Tbs. oil 1 Tbs. cider vinegar 1 tsp. salt When I prepare dough using the proportions below, it tastes wonderful and the dough expands--but it expands sideways. I get perfect texture but instead of hemispheres I get broad loaves only 1-1/2 high. The dough cannot support its own weight. If I add more flour to make the dough less dense, then the dough is insufficiently elastic to expand, so that it bakes into bread that is excessively dense. I could throw in more yeast and/or sugar to try go make more bubbles but making inelastic dough expand would require not greater quantities of CO2 but higher pressures. From Charles Maurer - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sticky Cinnamon Rolls #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads 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 --- 1/2 Cup brown Sugar 1/2 Cup Chopped Nuts 1/4 Cup Melted Butter 2 Tbls Corn syrup 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" To Make Sticky buns 1/2 Cup brown Sugar 1/2 Cup Chopped Nuts 1/4 Cup Melted Butter 2 Tbls Corn syrup Mix this up, just before the dough is ready, place in the bottom of the pan and put the cinnamon rolls on top. Tastes wonderful. From "Gonzo White" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tall Ships 2000 Sticky Buns Recipe By :"Linda Garber" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 1/8 cup heavy cream 1/8 cup water -- (1/8 to 1/4) 2 eggs 1/2 teaspoon salt 1/4 cup butter in pieces 3 tablespoons sugar 2 cups all-purpose flour 1 1/2 tsp yeast -- (1 1/2 to 2) --- FILLING 2/3 cup brown sugar 1 1/4 tsp. cinnamon 1/3 cup very soft butter --- SYRUP 3 tbsp butter 1/2 cup brown sugar 2 tbsp water 30 pecan halves -- (optional) 8" square or round pan Dough: Put dough ingredients in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Remove dough and punch down. Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds to spread easier. For the smaller recipe, roll dough into a rectangle 7 to 8 inches wide and about 16 inches long. For the larger recipe, cut down in half and roll into two rectangles, each 7 to 8 inches wide and 11 to 12 inches long. Spread filling to edges and roll into long cylinder. Cut into 1 - 2 inch slices. The rolls can be baked together in baking pans or separately in muffin pans. The muffin-pan rolls are neater and crusty on the outside. If you cook them in baking pans, they will be softer. An 8-inch square baking pan is the perfect size for nine rolls, a 9 x 13 inch pan should hold 15 rolls. Syrup: Make the syrup by combining butter, brown sugar, and water in a small pan. Heat until butter is melted and sugar is dissolved. Stir well, then pour syrup into the bottoms of the baking pan or muffin-pan cups. Place two pecan halves in the bottom of each muffin cup, or on the top of each roll if you are using a baking pan. Place rolls in muffin cups, or turn them upside down (so pecans are on the bottom) in a baking pan. Cover rolls loosely, set them in a warm place, and let them rise until doubled, 45 minutes to 1 hour. Bake rolls in a preheated 350 F oven until they are nicely browned, 17 to 22 minutes in a muffin pan, 20 to 25 minutes in a baking pan, The rolls must be removed from the pan immediately, or the sugar syrup will harden. Keeping in mind that excess sugar syrup will run off, invert the pan or muffin pan over a large plate or baking sheet. Let them cool slightly, or the hot sugar will burn your mouth. - - - - - - - - - - - - - - - - - - - NOTES : I combined three recipes to create these sticky buns which I made for our office on the day of the Tall Ships Parade of Sail last summer in Halifax. The dough is from the Sally Lunn bread in Bread Machine Magic by Rehberg and Conway, the Filling is from the Cinnabon Recipe and the Syrup is from The Bread Machine Cookbook by M. Lambert. I didn't use the pecans. I think you could add raisins to the filling. They are very good, according to all who have tried them. * Exported from MasterCook * Tall Ships 2000 Sticky Buns #2 Recipe By :"Linda Garber" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 1/4 cup heavy cream 1/4 cup water -- (1/4 to 3/8) 3 eggs 1 teaspoon salt 1/3 cup butter cut 1/4 cup sugar 3 cups flour 1 1/2 tsp yeast -- (1 1/2 to 2) --- FILLING 1 cup brown sugar 2 tsp. cinnamon 1/2 c very soft butter --- SYRUP 4 1/2 tbsp butter 3/4 cup brown sugar 3 tbsp water 44 pecan halves -- (optional) 9" X 13" pan Dough: Put dough ingredients in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Remove dough and punch down. Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds to spread easier. For the smaller recipe, roll dough into a rectangle 7 to 8 inches wide and about 16 inches long. For the larger recipe, cut down in half and roll into two rectangles, each 7 to 8 inches wide and 11 to 12 inches long. Spread filling to edges and roll into long cylinder. Cut into 1 - 2 inch slices. The rolls can be baked together in baking pans or separately in muffin pans. The muffin-pan rolls are neater and crusty on the outside. If you cook them in baking pans, they will be softer. An 8-inch square baking pan is the perfect size for nine rolls, a 9 x 13 inch pan should hold 15 rolls. Syrup: Make the syrup by combining butter, brown sugar, and water in a small pan. Heat until butter is melted and sugar is dissolved. Stir well, then pour syrup into the bottoms of the baking pan or muffin-pan cups. Place two pecan halves in the bottom of each muffin cup, or on the top of each roll if you are using a baking pan. Place rolls in muffin cups, or turn them upside down (so pecans are on the bottom) in a baking pan. Cover rolls loosely, set them in a warm place, and let them rise until doubled, 45 minutes to 1 hour. Bake rolls in a preheated 350 F oven until they are nicely browned, 17 to 22 minutes in a muffin pan, 20 to 25 minutes in a baking pan, The rolls must be removed from the pan immediately, or the sugar syrup will harden. Keeping in mind that excess sugar syrup will run off, invert the pan or muffin pan over a large plate or baking sheet. Let them cool slightly, or the hot sugar will burn your mouth. - - - - - - - - - - - - - - - - - - - NOTES : I combined three recipes to create these sticky buns which I made for our office on the day of the Tall Ships Parade of Sail last summer in Halifax. The dough is from the Sally Lunn bread in Bread Machine Magic by Rehberg and Conway, the Filling is from the Cinnabon Recipe and the Syrup is from The Bread Machine Cookbook by M. Lambert. I didn't use the pecans. I think you could add raisins to the filling. They are very good, according to all who have tried them. * Exported from MasterCook * Taos Pumpkin Bread Recipe By :Beth Hensperger Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. flour 1/4 c. cornmeal 1 1/2 tsp. salt 1/4 c. brown sugar -- packed not too solidly 1 egg -- mixed with 3/4 c. water 1/2 c. pumpkin puree 1 1/2 tsp. yeast Put all ingredients in machine and run dough cycle. When finished, turn on floured surface and gently deflate. Shape into a rectangular loaf and place on greased baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap and let rise 30 minutes or until doubled in size. Preheat oven to 450 degrees. Sprinkle loaf with flour, slash several times with serrated knife and place in oven. Immediately reduce oven temperature to 375 degrees and bake 25-30 minutes. From "Matthew & Karla Cole" - - - - - - - - - - - - - - - - - - - NOTES : Here's an adaptation of Beth Hensperger's Taos Pumpkin Bread that I've used with great success: * Exported from MasterCook * Technique For Working With Wet Doughs Recipe By :"walter johnstone" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Let me first say how much I have enjoyed and learned in the past year that I have been lurking on the sidelines from you great bakers from all over the world. I have refrained from giving you all my two cents on many occasions but this time I cannot resist from giving you my time-saving and clean-up saving methods developed from years of experience. I am responding to Alexandra Mahoney's call for help regarding kneading with wet doughs. After making bread for decades, I am a big fan of the wet doughs and have Dan Leader's Bread Alone" and Suzanne Dunaway's "No Need to Knead" books to thank for it. I make a big focaccia that looks professional and rivals what is sold in the bakery cafe at the CIA (for those of you not in the know, it is the Culinary Institute of America - our country's best culinary school) in Hyde Park, NY. (Wow, I am tooting my own horn!) And I must share my simple method with you. I first taught myself how to make bread in the 70's from reading cook books - the usual white dough stuff. Have continued all these years, including over ten years using my DAK bread machine, one of the first to hit this country in the late 80's from Japan. Made literally hundreds of loaves of French-Italian type breads using the manual cycle and a cheap $4 Ecko (sp?) non-stick double bread pan (that finally gave out and started sticking after years of use). Now I am back to hand mixing and my method is as follows: I mix up a sourdough starter (out of Bread Alone) with yeast and water, add some salt and a couple of cups of flour in one of those large (not the biggest) cheap stainless steel bowls that are everywhere (it is light and spins around easily on the counter, key components of my method), mixing with a wooden spoon. Then when the going gets a little heavy, I switch from spoon to one of those plastic kidney-shaped scrapers (think I got it in Lechters (sp?) for $1 with a hole in it. Then gradually add the rest of the flour, scraping the outside of the dough against the side of the bowl with the curved scraper, spinning the bowl as necessary with my left hand, to keep the sides of the bowl clean and the dough worked; scrape, spin and flop the dough on top of itself. Remember this is a wet dough and I add only enough flour to give it some stability. When I am finished and the dough is very wet (my hands are clean, clean, maybe a little dough on my right thumb (this recipe is NOT for someone who loves getting into the dough) ) I pour perhaps a tablespoon of oil on top, then scrape and spin again to get the oil around the dough, messily flip it over with the scraper, put a lid or saran on the ss bowl, put in the refrig. Leave in for a day or two; then with the handy scraper, tilt bowl and scrape out the dough (it is wet and spongy) onto parchment. The whole put-together dough and mixing method takes about 15 minutes, very streamlined; no counter clean-up and no messy hands and the focaccia comes out beautifully! I created this bowl method out of necessity; I have a tile-topped counter (not good for anything except looking at - never again), definitely not for any kind of dough preparation. All I end up cleaning is the bowl! One can use this method with any type of dough, requiring a little kneading. When I do a regular dough, I use the scraper as long as possible, then switch using my right hand to knead, and spin the bowl with the left. And the bowl is very easy to clean because it is continually scraped! One more note: on a period show lately dating from the 1800's, I saw a "downstairs" cook kneading dough in a wooden shallow large box, similar to what we would know as a tray. Isn't that cleaver, if one is tight with space and has a tile-topped counter!? --- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Technique For Working With Wet Doughs #2 Recipe By :ehgf@primenet.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I wanted to address the difficulty in general of kneading wet, "artisan" doughs such as Maggie Glezer's recipes. Many bread baking gurus suggest that these doughs be made in a mixer because of the difficulty of working with such sticky doughs. I sometimes just like to do it by hand anyway. I have made the ciabatta and baguettes from Maggie's book (they are super!) by hand using the following method. I mix and knead the dough right in my large mixing bowl. I keep one hand "clean" and use it to turn the bowl. I use my "wet" hand along with a plastic, flexible bench knife/pot scraper to turn and fold the gloppy mess. Eventually, there is definitely a difference in the look and consistency of the dough that signals its development. It will not look like a less wet dough (smooth and with a definite form), but nonetheless it will bake up fine. You can't avoid at least one sticky hand and you won't be able to work with a real rhythm, but that is the nature of the beast. The bowl gives you some control so that the dough doesn't spread all over. To get rid of that sticky hand, try a baker's trick: rub some extra flour between both hands over a sink. The gooey stuff will absorb the flour and rub off your hands in a jiff. Please try this, before investing in more products. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Grain Wild Rice Sunflower Seed Bread (Single Loaf) Recipe By :Minneapolis Star Tribune, 2/18/98 Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 110 degrees 2 tablespoons honey 1 package active dry yeast 1 1/2 teaspoons salt 2 tablespoons shortening or oil 1/4 cup uncooked quick rolled oats 1/4 cup whole wheat flour 1/4 cup dark rye flour 1/4 cup cooked wild rice -- very well drained 2 1/4 cups bread flour Glaze and topping: egg beaten with water toasted salted sunflower seeds FROM: "Need to feed a crowd? Try these recipes," by Beatrice Ojakangas. The author provided this adaptation to her 16 loaf recipe. The single loaf recipe can be mixed in the food processor or in the bread machine using the dough cycle (but bake it in the oven). This bread makes a wonderful sandwich, open-faced or otherwise. My favorite way is to spread a slice thickly with hummus and top it with tomato. Cook raw wild rice according to package directions until very tender; be sure to cool thoroughly before adding to the bread. Combine warm water, honey and yeast in large mixer bowl. Let stand 5 minutes until yeast bubbles. Add the salt, shortening, rolled oats, wheat flour, rye flour and wild rice; mix at low speed until smooth. Slowly add the bread flour; turn mixer on low to medium speed for about 10 minutes or until the dough is well mixed, pulls away from the sides of the bowl and has a slightly tacky feel. Cover and let rise until doubled (about 1 hour). Shape into an oblong or round loaf. Place on lightly greased pan. Cover, and let rise until almost doubled, about 45 minutes. Brush loaf with the egg-water mixture and sprinkle with the sunflower seeds. Slash loaf with a sharp blade in two or three places. Bake in a 375 degree oven for 35 to 40 minutes. Cool on a rack, and slice for serving. Makes 10 generous slices per loaf. - - - - - - - - - - - - - - - - - - - NOTES : This recipe makes a very nice loaf of bread. Kathleen * Exported from MasterCook * Traci's Oatmeal 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 10 oz. Water -- (10 to 11) 3 cups Bread flour 1 3/4 tsp. Salt 3/4 cup Whole wheat flour 3 Tbsp. Honey 2 Tbsp. Oat bran 2 Tbsp. Butter 2 Tbsp. Dry milk 3/4 cup quick cook oats 2 tsp. Active dry yeast Basic setting - timer okay From "Melinda Pua-Mai-'I-Mai Young" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ultimate Sourdough Baguettes Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lukewarm water 2 cups white sourdough starter -- refreshed 5 cups King Arthur Unbleached A-P Flour -- (5 to 6) 2 tsp salt 2 tsp sugar 4 tsp instant yeast 2 Tbsp granular lecithin (optional) -- (available from King Arthur Flour) 4 tsp vital wheat gluten 1 egg yolk -- lightly beaten with 1 Tbsp water -- for glaze Italian seasoning Sesame seeds Artisan Bread Topping -- * * (available from King Arthur Flours anything else you think might be good In a large bowl, combine the water, starter, and 3 cups of the flour, mixing till smooth. Stir in the salt, sugar, yeast granular lecithin (if using) and gluten, then an additional 2 cups of flour. Stir till the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf. Knead the dough for 5 minutes, by hand on a lightly greased work surface or in an electric mixer. Let it rest for several minutes, then knead for an additional 5 minutes. Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, 1 to 1-1/2 hours. Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). Shape each piece into an 18-inch long loaf, and place the loaves, at least 4 inches apart, on greased parchment-lined baking sheets, or in lightly greased baguette pans. Cover the loaves with lightly greased plastic wrap, and let them rise for 1 hour, or until they're nice and puffy. Preheat your oven to 450 degrees F. Gently brush the loaves with the egg yolk glaze, and sprinkle them generously with Italian seasoning and sesame seeds, or Parmesan cheese, garlic slices, or anything else you think would turn a baguette into an Ultimate Baguette. Spray the loaves with olive oil spray, and bake them for about 20 minutes, or until they're a light golden brown. Remove the loaves from the oven, and turn your oven to "broil." Return the loaves to the top rack of the oven and CAREFULLY broil them till they're a deep golden brown. Remove the loaves from the oven, and cool them on a wire rack. Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055 From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : This is a great recipe but be warned: It's extremely slack. I almost had to pour it into the baguette pans. Since I use non-stick perforated pans I lined the pans with parchment paper to keep dough from seeping. At 450 degrees the baguettes bake quickly so check at 18 minutes for doneness. "Crisp and light, with a crackly brown crust, these baguettes earn their name from whatever you sprinkle them with prior to baking (see below)." King Arthur Flour * Exported from MasterCook * Understand And Using Yeasts Part 1 Recipe By :Cook's Illustrated, January 2001 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Months of kitchen tests revealed almost no difference in baking results when using different types and brands of yeast. It's how you use them that matters. Like many things that inspire awe through their magical properties, yeast inspires angst as well. Baking books old and new abound with yeasted recipes, and yet the single-celled spore that enlivens our breads still breeds confusion. Some recipes, for example, say that fresh yeast is essential to the success of a sweet roll or that a dough cannot rise unless it is in a warm place. Some recipes call for two packets of yeast, others a fraction of a teaspoon. One hears that a special yeast is necessary for bread machines and that quick-rise yeast puts bread on the table fast. Which yeasts need to be proofed (activated by dissolving in liquid before use)?Refrigerated? If a dough rises sluggishly, is the yeast simply old? What has happened when dough rises like a hot air balloon but bakes up like a sneaker? Yet another question worth asking is how to keep track of the commercial yeasts multiplying on grocery shelves in colorful profusion. Is one really any different from the other? But the first thing we wanted to know was this: Does the type of yeast-fresh, active dry, or instant-matter? Armed with a stack of recipes and enough yeast to raise the dead, we went into the test kitchen to find out. The Nature of Yeast First, let's get a few basics in line. Yeast is a living organism. Its function in a bread dough is to consume sugars and starches in the flour and convert them into carbon dioxide and alcohol, which give bread its lift and flavor. This process is known as fermentation. Flavor compounds and alcohol-byproducts of fermentation-give a yeasted bread its characteristically irresistible aroma and flavor. Yeast has changed over the centuries. Until the 1700s, bread was produced from bitter beer or brewer's yeast (called barm, referring to the liquid in which yeast grows) or from fermented solutions of grains, potatoes, malt, or sugar. Each method was problematic and unpredictable. In the late 1700s, Holland became the first country to produce a compressed baker's yeast from spirit distilleries. The Viennese refined the process shortly thereafter. In fact, it was an Austrian, Charles Fleischmann, who brought yeast manufacturing to America. By patenting a compressed yeast cake in the late 1860s, he made home baking far less frustrating and started an empire that thrives to this day. In response to the need to feed American troops abroad during World War II, Fleischmann's company went on to create active dry yeast. Active dry yeast requires no refrigeration and can be activated simply by adding warm water. In the 1970s, Europeans took the virtues and convenience of dry yeast one step further when they created instant yeast. Dry and long-lived, instant yeast requires no proofing. Despite indications to the contrary-created by the commercial largesse of the yeast companies-there remain to this day only these three types of yeast: fresh, active dry, and instant. All are derived from the powerful brewer's yeast known as Saccharomyces cerevisiae, but each is processed from a slightly different strain of this protypical yeast. The original commercial yeast, known as fresh or compressed, is about 70 percent water by weight and is composed of 100 percent living cells. It is soft and crumbly and requires no proofing-fresh yeast will dissolve if it is simply rubbed into sugar or dropped into warm liquid. Owing to qualities associated with its strain, fresh yeast will produce the most carbon dioxide of all three types of yeasts during fermentation. Fresh yeast is considered fast, potent, and reliable, but has somewhat of a drawback: it is perishable and must be refrigerated. Active dry and instant yeasts arrive at their granular state by undergoing processes that reduce them to 95 percent dry matter. Traditional active dry yeast is exposed to heat so high that many of its cells are destroyed in the process. Because the spent outer cells encapsulate living centers, active dry yeast must first be dissolved in a relatively hot liquid (proofed) to slough off dead cells and reach the living centers. Instant yeast, on the other hand, is subjected to a gentler drying process. As a result, every dried particle is living, or active. This means the yeast can be mixed directly with recipe ingredients without first being dissolved in water. It is in this context that the yeast is characterized as "instant." With one-third less instant yeast than active dry yeast required for the purposes of most recipes, instant yeast has earned a reputation as a stronger yeast. It combines the potency of fresh yeast with the convenience of active dry, and it is considered by some to have a cleaner flavor than active dry because it contains no dead cells. (In our months of testing, we found this to be true when we made a lean baguette dough but could detect no difference in flavor when using the two yeasts in doughs made with milk, sugar, and butter.) Though instant yeast was not developed to create a quicker rise, it is often marketed and used as such in the United States. This is because it is more potent than active dry. When recipes call for yeast without distinguishing instant from active dry, the instant will rise more rapidly. But it is best used in judicious amounts, as we discovered in our kitchen tests. From "Liz Clouthier" - - - - - - - - - - - - - - - - - - -