* Exported from MasterCook * 100% Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tbsp butter -- cut in 4 pieces 2 Tbsp honey 1 1/4 tsp salt 2 tablespoons dried buttermilk 1/3 cup potato flakes 3 Tbsp gluten, wheat 3 cups whole wheat flour -- * 1/3 cup sesame seeds -- optional 1 3/4 tsp active dry yeast -- instant -- (or 2 tsp. active dry yeast) * I grind my own and it's somewhat coarse; you may need more or less according to the moisture content and texture of your flour. Place all ingredients in bread pan in order listed and process on while/whole grain setting. Sesame seeds are optional, but they add wonderful aroma and flavor as well as fiber and texture. When I use them, I add them at the start along with other ingredients. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Whole Wheat Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast -- Red Star 3 cups whole wheat flour -- Pillsbury 1 tablespoon gluten, wheat 1/2 cup potato flakes 2 tablespoon sugar 1 1/2 tsp salt 1/4 cup canola oil 1 1/4 cup warm water -- (more or less depending on flour & humidity) Use instructions from your particular machine. The ingredients have to go into the DAK in the order listed above, but other machines require a different order. I make this basic bread and also variations of it, using herbs, chopped onions etc, or a combine raisins and sweet spices. It's very versatile. Use your imagination. If you can get Pillsbury whole wheat (graham) flour please do so as I find it works better than most. >From: magherrick@juno.com (MARGARET E HERRICK) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 4-H Champion Bread Recipe By :Lobo119@worldnet.att.net Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages yeast 3/4 Cup dry milk 1/4 Cup sugar 2 Tablespoons sugar 12 Cups flour 4 1/2 Cups warm water 2 Tablespoons salt 4 1/2 Tablespoons margarine Makes 4 loaves Dissolve yeast in 1/2 cup of the water. Mix remaining 4 cups water, dry milk, salt, sugar and margarine. Add yeast. Add 5 c. flour and beat. Let stand 15 min. Beat. Add flour to make soft dough. Add last flour. Knead until smooth and elastic. Grease ball and place in bowl. Cover. Let rise to double. Knead down and divide in 4. Let stand 15-30 min. and make into loaves. Let rise until 3/4 inch over top of 1 lb. tin. Bake at 350F for 40 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 4-H Champion Bread - Sourdough Version Recipe By :Lobo119@worldnet.att.net Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups sourdough starter -- expanded 3 1/3 Cups warm water -- or beer or buttermilk -- at room temp 1/4 Cup sugar 2 Tablespoons sugar 2 Tablespoons salt 4 1/2 Tablespoons margarine -- melted 9 Cups flour -- (9-10 cups) Makes four loaves Mix sourdough, water, sugar, salt, and margarine. Add 5 cups flour and beat until smooth. Let stand 15 minutes. Add flour to make a soft dough. Knead, adding flour, until dough is no longer sticky. Place dough in large bowl. Cover with a dish towel. Let rise until double in volume.* Knead down and divide into fourths. Let stand 15-30 minutes. Shape into loaves and place into greased and floured one-pound loaf pans. Let rise until 3/4 inch over top of pan. Bake at 350F for 40 min. *On a cold day, you can speed the raising process. Set the oven to 200 degrees for 2 minutes. Turn oven off immediately and place bread, covered with aluminum foil - in metal or glass bowl only - in oven to raise. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Buns Recipe By :Boone's Tavern, Berea College, Kentucky Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yeast cake -- compressed 1 tablespoon sugar 1 cup flour 1/4 cup melted butter 1 tsp salt 3 cup flour 1/4 cup water 1 cup milk -- scalded 2 egg yolks 1/4 cup sugar 1/2 lb blanched almonds -- 1/4 cup finely chopped for the topping 1 egg yolk -- mixed with: 1 tbsp milk -- to brush the top Dissolve yeast in water and sugar. Scald milk. When milk is tepid, add yeast mixture. Add 1 c flour and mix well. Set in a warm place to rise. Add remaining ingredients (except topping ingredients) and mix well. The dough should be stiff. Allow to rise until doubled and light. Shape into small rounds and place in a well greased pan 1 1/2 inches apart. Brush tops with egg yolk and milk mixture, then sprinkle with chopped almonds. Let rise until doubled in size. Bake at 350' for 20-30 minutes. >From: kwheless@peachnet.campus.mci.net (Karen Lynn Wheless) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread #3 Recipe By :>From: waltersr6@juno.com (Chrystal N Walters) Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Amish Friendship Bread originally got it's name because after all the mixing and waiting for 10 days, you made your bread and gave away ALL of your starters to friends. They in turn do the same and hopefully you get a starter from one of them in 10 days. If you do, then you will have a loaf of bread every 20 days. This bread is very good but it does get tiring to have every 10 days. Make arrangements with a friend so that you can make bread every 20 days. If the instructions for the starter were right (no flame intended :o) ), mix together in a large zipper-type bag: 1 cup flour, 1 cup sugar, 1 cup milk. Leave on your kitchen counter. NOTES: Do not use a metal spoon or bowl for mixing. Do not refrigerate starter. Let air out of bag (especially in really warm climates-bags have been known to explode). Date the bag so you don't lose track, and if you do, don't worry. A few more days will just make a stronger flavor. Day 1 This is the day you make or receive a starter. Do nothing. Day 2 Squeeze the bag. Day 3 Squeeze the bag. Day 4 Squeeze the bag. Day 5 Squeeze the bag. Day 6 Add 1 cup all purpose flour, 1 cup sugar, 1 cup milk. Day 7 Squeeze the bag. Day 8 Squeeze the bag. Day 9 Squeeze the bag. Day 10 Combine in a large bowl: The contents of the bag, 1 cup flour, 1 cup sugar, 1 cup milk. Mix with wooden spoon. Pour 4 1 cup starters in 4 large zipper-type bags. Keep one and give away the other 3 starters to friends along with the instructions. (Or give away all 4). Still on Day 10, add to the remaining batter in the bowl (about 1/2 cup batter left): 1 cup oil 3 large eggs 1 cup sugar 1 1/2 t. baking powder 1 t. vanilla 1/2 t. salt 2 c. flour 1/2 cup milk 1/2 t. baking soda 2 t. cinnamon (I add 3 t.) 1 large box (8 Serv.) instant vanilla pudding 1 cup chopped pecans Pour into 2 large well greased and sugared loaf pans (mix cinnamon and sugar). Sprinkle tops of batter with extra cinnamon-sugar mixture. Bake at 325 degrees for one hour. I've been told there is an Amish community where an 80 year old woman is still making bread from starters that originated from her starter many, many years ago. I always manage to lose my starters after a couple of months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Starter Recipe By :Heartland: The Best of the Old and the New . . . Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Fatfree Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- divided 2 cups warm water 1 package active dry yeast 2 cups milk -- divided 2 cups granulated sugar -- divided DAY 1: In a glass or ceramic bowl, mix 2 cups flour, warm water and yeast thoroughly. Leave uncovered on kitchen counter; don't refrigerate. (You may have received one cup of starter from a friend. If so, you do not have to make the above culture and can directly to the bread recipes, unless you want to keep the starter going. If you do, then continue with the following directions.) DAYS 2, 3 and 4: Stir well with wooden spoon. DAY 5: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar. Stir well. This is called "feeding the starter." DAYS 6, 7 and 8: Stir well with wooden spoon. DAY 9: Stir and add remaining 1 cup milk, 1 cup flour and 1 cup sugar. Stir well. DAYS 10 and 11: Stir well with wooden spoon. DAY 12: Ladle 1 cup starter into each of 4 containers (such as glass jars with lids) and refrigerate. Use one in a recipe, keep one for your use another time and give the two others to friends. Don't forget to include recipes (including the starter) for your friends. This recipe is from "Heartland: The Best of the Old and the New from Midwest Kitchens" by Marcia Adams. It was reprinted in the St. Louis Post-Dispatch (mid-1990's, exact date unknown). Part of the article appears below. "Some of you have learned to tame the relentless feed-and-bake, feed-and-bake cycle that dooms many pots of starter. When Ann Simpson of Bridgeton makes bread, she freezes one cup of the starter for the next batch. Be sure to let the starter come to room temperature and stir well before using. "Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 cups of it for the bread recipe and return the rest to the fridge. Now I feel like *I* am in control.' " - - - - - - - - - - - - - - - - - - - NOTES : "It is my observation that having this starter around is like getting married -- it is a real commitment, and it is forever. And like that institution, it gets better with age," wrote Marcia Adams, author of "Heartland: The Best of the Old and the New from Midwest Kitchens." "Some rules to observe: Use non-metallic bowls; use wooden utensils for stirring, not an electric mixer. Leave the starter outside the refrigerator, uncovered. This is so it can pick up from the natural yeast flying about your kitchen. If the open dish bothers you terribly, it can be covered with a single layer of cheesecloth. "Do not use the starter the day you feed it; the bread will not rise as high. Do not refrigerate it until day 12. The starter really multiplies after the fifth day, so be sure your container is large enough; I use a 10-cup bowl. I also keep a paper and pencil next to it and write down what I do when, so I don't get off schedule." >From: Julia West * Exported from MasterCook * Anadama Bread #9 Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons Yeast 2 1/2 cups Bread flour 1/2 cup Whole wheat flour 1/3 cup Cornmeal -- coarsely ground 1 1/2 teaspoons Salt 4 tablespoons Powdered milk 2 tablespoons Butter or margarine 1 1/4 cups Water 3 tablespoons Molasses 1 teaspoon Lemon juice Place all ingredients in machine and push start! Not recommended for use with timer. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 servings Posted on NVN #134206 by Laguda on 06/12/94, MM format >From: LaeBelle@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anadama Bread #10, One Bowl Recipe By :Fleischmann's New Treasury of Yeast Baking, 1970 Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 Cups unsifted flour -- (5 1/2 to 6 1/2) 2 1/2 Teaspoons salt 1 Cup yellow cornmeal 2 Packages active dry yeast 1/4 Cup butter or margarine 2 Cups hot water 1/2 Cup molasses -- at room temperature Makes 2 loaves Combine 2 1/2 cups flour, salt, corn meal, and yeast in bowl. Add softened margarine. Gradually add very hot tap water and molasses and beat for 2 minutes at medium speed of electric mixer, scraping bowl as needed. Add 1/2 cup flour or enough to make a thick batter. Beat at high speed for 2 more minutes. Stir in enough additional flour to make a soft dough. Turn out on floured board, and knead for about 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about an hour. Punch down, shape into two loaves, place in greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let rise again, about 45 minutes. Bake at 375 F 35 to 40 minutes or until done. Cool on wire racks. >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anadama Bread #11 Recipe By :KitchenAid Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cold water 1 cup cornmeal 1/2 cup molasses 1/3 cup butter or margarine 2 teaspoons salt 5 cups unbleached flour -- (5 to 6) 2 packages active dry yeast 2 eggs yield 2 loaves Combine water and cornmeal in saucepan over medium heat. Cook and stir until thickened. (I put them in the microwave in a Pyrex measuring cup.) Remove from heat and add molasses, butter, and salt. Cool to lukewarm. Place 4 cups flour and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds. Gradually add cornmeal mixture and eggs and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft until doubled, about 1 hour. Punch dough down and divide in half. Form into loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2 inch pans. Cover; let rise until almost doubled in bulk, about 45 minutes. Bake at 375 F for 25 minutes. Cover loaves with aluminum foil and bake 15 minutes longer. Remove from pans and cool on wire racks. >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - NOTES : I never bother with the aluminum foil, since we don't mind a dark crust. The molasses browns quite dark in the oven, all that sugar would. This is great for breakfast toast or with peanut butter. * Exported from MasterCook * Ancient Roman Bread Folly Recipe By :bgl Serving Size : 12 Preparation Time :3:00 Categories : Bread Machine Breads Dough Cycle Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 3 cups whole wheat flour -- white 1 cup bread flour 1 tablespoon yeast 1 tablespoon Laura Brody Dough Enhancer 4 tablespoons olive oil 2 teaspoons salt 1 tablespoon fresh rosemary -- chopped fine extra olive oil and salt for topping Put in bread Machine in the order of machine ..use dough cycle.. flatten out. put in large round pan.. let rise for an other hour ..flatten with fingers..drizzle more olive oil lightly on top..sprinkle with Kosher salt..Bake in 450 preheated oven for 25 min. >From: bgl@leass.PCC.COM (Barbara Leass) - - - - - - - - - - - - - - - - - - - Serving Ideas : great with salad..dipped in olive oil or hummus NOTES : An experiment for Meredith's Roman Empire Project. * Exported from MasterCook * Apple Cinnamon Granola Bread Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1/2 cup Unsweetened Applesauce 1/2 Tbsp Wonderslim -- *Note 3/4 Tsp Salt 2 1/4 cup Whole Wheat Flour 1 1/4 cup Bread Flour 3/4 cup Granola 1/3 cup Nonfat Dry Milk 4 Tsp Packed Brown Sugar 3/4 Tsp Cinnamon 1 1/2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. Regular cycle. Cal 189.3 Fat 2.8 CFF 12.8% >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Date Bread With Rosemary Recipe By :BH&G, Simply Perfect Baking Serving Size : 28 Preparation Time :0:00 Categories : Breads Breads, Quick/Muffins/Rolls Fatfree Fruit And Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Apricot Nectar 8 Oz Snipped Pitted Dates -- (1 1/2 C) 1/2 cup Snipped Dried Apricots 1 Tbsp Finely Shredded Orange Peel 1 1/4 Tsp Dried Rosemary -- Crushed 2 1/4 cup All-Purpose Flour 1 1/2 Tsp Baking Soda 1/2 cup Icbinb-Light -- *Note 1 cup Sugar 1/4 cup Egg Beaters(r) 99% Egg Substitute -- **Note 1/3 cup Nonfat Milk -- ***Note *NOTE: Original recipe used butter or margarine...I used I Can't Believe It's Not Butter - Light **NOTE: Original recipe used 1 regular egg ***NOTE: Original recipe used evaporated milk Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or three (71/2x31/2x2") loaf pans. I used two (9x5x2 3/4") loaf pans as this is what I had. Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 min. Remove from heat. Stir in orange peel and rosemary; cool slightly. Meanwhile, stir together flour and baking soda in a small mixing bowl. Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened. Gradually add sugar, beating till fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture to batter, beating just till combined after each addition. Spread batter in prepared baking pans. Bake in a 375 deg F oven till a toothpick inserted near the center comes out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans. Cool in pans for 10 min. Remove from pans; cool completely on wire racks. Wrap and store overnight before slicing. Makes 32 servings. Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on. According to magazine Per serving: Cal 116; Fat 3g; Carb 21g; Fib 1g; Pro 2h; Sod 94mg This is absolutely incredible tasting!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 117.1g Fat 1.6g Carb 24.8g Fib 0.7g Pro 1.6g Sod 99mg CFF 12% * Exported from MasterCook * Bagel Making Tips Recipe By :TShea66106@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I've finally been able to produce bagels that are like the ones at the bagel bakery: chewy on the outside, soft on the inside. After much trial and error, here's some hints I've found for making a better bagel: 1. Most directions suggest rolling out a rope of dough then forming the bagels by pinching together the ends. I've found they hold their shape much better by rolling the dough out and cutting with a doughnut cutter. You can re-roll the "holes" or boil and bake the holes along with the bagels (my 2-yr-old thinks the holes are great). 2. This is probably the BEST HINT I've picked up: After you've shaped the bagels, place on a waxed paper-lined cookie sheet and freeze. When frozen, store in zip-lock bags until ready to boil and bake. Even though they'll look small and puny, they will puff up and rise when you bake them - I promise! To boil and bake: Bring a large kettle of water to boiling; add 1 tsp. salt (I use kosher) and 2 Tbsp. malt syrup or powder (you can find at health-food stores or through King Arthur). Slip several frozen bagels into the pot - the water should be at a healthy simmer. Cook 2 minutes on one side; then turn over with slotted spoon and cook for 2 minutes longer. Drain boiled bagels on clean dish towel and immediately sprinkle with any desired topping. It's great to freeze the bagels ahead of time, 'cause you can bake just as many as you need. While it's not an "instant" breakfast, with this method I can have fresh, hot bagels on the table within an hour. I use a recipe from Eating Well magazine (March/Apr 1996) for Water Bagels, but any bagel recipe will work. Even though I have a bread machine, I usually mix up a bigger batch of dough with my KitchenAid mixer to save time and effort. 3. To bake bagels: Preheat oven to 450 degrees. A. (Good) Bake on baking sheets lined with parchment paper, sprinkled with a little cornmeal. Reduce oven to 425 degrees and bake for 15 minutes. Turn over and bake for about 5 more minutes or until golden brown. OR: B. (Better) Place prepared baking sheet(s) - see above - on preheated baking stone. For the last 5 minutes of baking, turn the bagels over and bake on the bare stone. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Baking (Part 7 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 6: BAKE Place bagels on a shelf just below the middle in a preheated 400F. oven and bake for 20 to 25 minutes or until the tops are a nice golden brown. BAKING SURFACES: Bake the bagels on a baking sheet. The easiest surface available to most home cooks is an aluminum cookie sheet or flat Teflon-coated sheet pan. Coat with a little oil and sprinkle very lightly with yellow cornmeal to prevent bagels from sticking. Or line the pan with parchment paper; it eliminates the use of oil and cornmeal and cleaning pans. Bake the bagels on wooden boards (described earlier in directions). Place bagels on the boards bottom side up to form a crusty bottom, and flip them off the board after 2 or 3 minutes onto a stone or sheet to continue baking. Bake the bagels directly on a baking stone or tiles. Place the stone or tiles on the lowest rack. Or line a baking sheet with the tiles and place that on the lowest rack. Preheat the oven, with stone or tiles inside, to 400F. for 1 hour before baking. Sprinkle cornmeal on the stone or tiles. Transfer unbaked bagels to the hot surface with a wooden peel (a long-handled wooden paddle used in baking), or any flat instrument with a long handle so you don't burn yourself; wear heavy padded gloves. Do not wash or immerse stone or tiles in cold water while they are hot; they may crack. Soak the cooled stone or tiles in cold water and scrape with a spatula. Do not use soap, as the surfaces tend to absorb soap, which will be imparted to the bagels. Stones and tiles will discolor, but that won't affect their baking ability. Don't place a hot stone directly on your kitchen counter; depending on the material, the heat could leave a mark. Steam baking gives bagel tops a crisp crust and extra shine. Create steam during the first few seconds of the baking by spraying the sides of the preheated oven with water from a spray bottle when you place the bagels inside. Place a heavy pan in the lower part of the oven bottom while it is heating. Place the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan. STORING AND USING BAGELS: Bagels are best when they're eaten fresh from the oven while still warm. Because they don't usually contain egg or milk, they tend to dry out faster than breads that contain these ingredients. If you can't consume all the bagels in a reasonably short time, freezing them is recommended. It's smart to slice them horizontally before freezing so you can toast only half at a time, if you wish. Thaw bagels on the kitchen counter in a plastic bag for about 15 minutes or toast directly from the freezer. Or zap them in the microwave oven for about 1 minute on DEFROST and then toast them until lightly browned on top. Microwaving too long will make them tough. What if a few bagels get stale? Put them into your blender or food processor and grind them into bread crumbs. None of the tasty bread need ever go to waste! The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Boiling (Part 6 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 3: SECOND RISE During the second rising of the dough, the bagels will puff up on the greased baking sheet. cover them with a length of plastic wrap sprayed with nonstick vegetable spray or a very lightly dampened cloth such as a tea towel. Place them in a draft free location and let them rise at room temperature until puffy, about 20 minutes. NOTE: Bagels can be refrigerated at this point, should you decide to boil and bake them later, or the next morning. Leave them covered so they do not dry out. Remove from the refrigerator and allow to warm slightly while you boil water and preheat the oven. The second rise can be speeded up by using the microwave. Fill a 2-cup microwave-safe measuring cup with water and bring the water to a boil. Place in a corner of the microwave. Place the baking sheet of covered bagels in the microwave and close the door, but so not turn on the microwave. The bagels should rise in a bout 6 minutes. (It won't matter if the sheet is metal because you don't turn on the oven.) Or, spray shaped tops of dough with water. Place bagels on a microwave-safe surface and heat in the microwave on LOW or DEFROST setting for 3 minutes; rest for 3 minutes. Repeat heating and resting until bagels are puffy. Proceed to Step 4: Boil or "kettle". STEP 4: BOIL OR "KETTLE" Fill a 4- to 6- quart soup pot with water 3 to 4 inches deep. Water alone can be used, or add 2 tbs. malt syrup, honey or sugar. Preheat the oven to 400F., so it's ready when you're through boiling the bagels. Drop bagels one at a time into the boiling water. Boil about 4 at a time or only so many that they float freely and so not crowd; they will expand further in the hot water. The bagel may sink to the bottom for a few seconds, and then float to the surface. Simmer for 30 seconds to 1 minute on each side, turning with a slotted spatula. Remove and put on a lightly greased rack or a lightly floured tea towel for a few minutes to drain. HINT: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. When cool enough to handle, proceed to Step 5: Glaze and Apply Topping, or if you omit this step, proceed to Step 6: Bake. STEP 5, OPTIONAL: GLAZE AND APPLY TOPPING GLAZES: Brush tops with glaze either before placing them in the oven or about 5 minutes into the baking and then again about 5 minutes before the end of baking. I've tried all the glazes listed below on the same bagels in one batch, using white flour bagels and whole grain flour bagels. Despite claims in some cookbooks that different glazes yield different shades and crustiness, I found no appreciable difference in either color or texture of the crusts when applied to bagels. You may have a different result. Water Glaze: A spray or brushing with room-temperature tap water will yield a subtle glaze similar to using the steam baking method (described elsewhere in directions). Try brushing some bagels at the beginning of the baking, some 5 minutes after and some near the end, and compare the differences. Nonstick Vegetable Spray Glaze: an easy, quick, effective, low calorie glaze is a spray of nonstick vegetable spray. It goes on more evenly than using a brush, yet yields an even glaze. Spray before placing in the oven and again about 5 minutes before baking time is completed. Melted Butter or Margarine Glaze: This glaze produces the same effect as vegetable oil. Watch the bagels carefully so they don't burn. Egg Glaze #1: Mix together 1 egg white, 1 egg yolk or 1 whole egg with 1 tbs. water, milk, or cream. Egg Glaze #2: Lightly beat 1 egg white. You can brush it on the bagels either before they are put into the oven or 5 minutes after baking time has begun, and 5 minutes before the baking is finished. Cornstarch Glaze: Dissolve 2 tbs. cornstarch in 1/4 cup cold water. Bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens. This cornstarch mixture can be kept in the refrigerator for several days. Brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine. TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed. Poppy seeds, sesame seeds, caraway seeds and coarse salt are easiest to use because they can be placed in a dish directly from the jar, and the bagel can be dipped into the dish; the seeds adhere to the moist dough. Or they can be sprinkled on top of the bagels just before baking, and pressed down lightly to adhere. I've seen bagels with sparse toppings and those that are covered from top to bottom. There's no right or wrong way. Add 1/2 cup finely chopped, sauteed onions to the tops of the bagels. Add 1/2 cup finely chopped raw onions to the tops of the bagels; they will cook right along with the bagels. Use dehydrated onion flakes or packaged onion soup that you have reconstituted with water, olive oil, or vegetable oil. Use 1 tbs. dry product to 1/2 tbs. water or oil, and soak for 2 to 3 minutes. Mix together 1/2 cup chopped yellow onions, 1 green onion (white part only), 2 tsp. olive oil, 2 tsp. poppy seeds. Sprinkle with garlic salt, finely chopped fresh garlic or garlic flakes. For the "Everything Bagel" (see recipe), combine 1/2 cup finely chopped onions, 1 clove garlic, finely chopped, and 1/4 cup sesame seeds. Sprinkle mixture on bagel tops before baking. Use ground caraway or whole caraway seeds. These are particularly good on rye bagels. They can be combined with the topping for the "everything bagel". Sprinkle with red pepper flakes, adjusting the "heat" to your liking. Top with mixed fresh herbs, including parsley, chives and dill. Dip into or distribute about 1/4 cup coarse salt or kosher salt on top of 1 batch of bagels just before baking. Poppy, caraway, sesame and celery seeds can be used directly from the jar. Just dip the bagels into a dish of seeds or sprinkle seeds on top. Toasting nuts before using them on (and in) bagels enhances their flavor. Walnuts, almonds, pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time. Sprinkle with rolled oats or multigrain cereal, which will brown while baking. Proceed to Step 6: Baking The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Bread Machine (Part 2 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 1: MIX, KNEAD AND FIRST RISE: The Bread Machine: The bread machine yields excellent results every time when you use fresh ingredients and follow directions. Set the machine on "dough cycle", and let it produce a dough with the texture of velvet and the stiff consistency required. When using a bread machine, add ingredients in the order recommended in your manufacturer's instructions. The recipes in this series have ingredients listed for machines that require adding liquids first and dry components last. Reverse the order for those that add dry ingredients first and wet ones last. Process on the "dough mode," or "program", or "mix bread cycle" or whatever it is termed by your machine's instructions. Allow the dough to rise through the full first rise period after the kneading phase, between 35 minutes and 1 hour. On shorter cycles, and depending on the weather and moisture of the ingredients, you may have to leave it in the machine for 10 or 15 minutes longer, or until the dough fills about 2/3 of the pan. Whole grain flours may require up to 1 to 2 hours for the first rise. Do not allow the dough to bake in the machine. Dry ingredients such as spices, cinnamon, nutmeg and finely chopped nuts are added with the fours at the beginning. Wet ingredients such as mashed bananas, applesauce, pumpkin, grated carrots and frozen berries are added with the liquids, but if you add more wet ingredients to the recipes in this series, their liquid content must replace an equal amount of liquid. Adding raisins and other dried fruits at the beginning is not recommended; most bread machines pulverize them so they're hardly visible in the finished bagel. Check dough about 5 minutes after you have started the machine. The dough should form a nice round ball. If a ball doesn't form, and the mixture appears crumbly, add water, a tablespoon or less at a time, until the correct consistency is achieved. If dough looks too wet or formless, add flour, a tablespoon or less at a time, until the dough forms a ball. Add ingredients such as raisins, dates, chocolate chips and apple pieces about 5 to 8 minutes before the end of the kneading phase. Some machine beep to indicate the optimum time to add nuts or raisins. Check your manufacturers instructions for the time required for each process in the dough cycle. If your machine does not provide this timed signal, determine the length of the kneading phase and set a timer for 5 minutes before the end; then open the machine and carefully add the ingredients, being sure that they do not spill onto the heating elements. Ingredients can also be kneaded into the dough by hand after it is removed from the machine. NOTE: When adding reconstituted dried foods to the dough in a bread machine (5 to 10 minutes before the end of the kneading phase), foods should be blotted very dry with a paper towel so that any retained moisture does not change the texture of the dough and inhibit it from rising properly. A 60 minute rise period is ideal. It's ok to open the machine and quickly test the dough during the rise period. Gently push your finger into the dough, and if the dent remains, dough is ready. If the impression bounces back, let dough rise a few minutes longer and retest. Dough can become slack if allowed to rise too long. White flour rises highest. White flour combined with whole wheat, rye and oats will not rise as high. Generally, the darker the dough, the lower the rise and the longer it takes. When ready, remove dough form the pan and proceed to Shape Bagels. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Food Processor (Part 3 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 1: MIX, KNEAD AND FIRST RISE: THE FOOD PROCESSOR A food processor will knead dough ingredients very quickly and easily. It will reduce the process to a few minutes, even cutting down the time of the a bread machine. Our testers found the results extremely reliable. One tester much preferred it to the bread machine because he was in charge all the way and never had a failure. By mixing and kneading in the food processor and allowing the dough to rise in the microwave, bagels can be ready for boiling in under a half hour. You can optionally use the microwave for the first rise for dough that has been mixed in the bread machine, by hand or with an electric mixer. Then work the flavoring ingredients into the dough after the first rise as you would for dough made in the bread machine. Either active dry yeast or fast-rising yeast can be used. 1. Mix 1/4 of the liquid to 110-115 degrees in the microwave and add to the yeast and sugar in a small cup. Mix gently and let sit for 5 minutes. Pour remaining liquid in a cup and make it very cool, right out of the refrigerator, or add an ice cube. 2. Put the metal cutting blade into the food processor bowl. Measure flour and salt and put them into the processor bowl. Pulse tow or three times, just enough to mix the flour and salt. Add any oil or butter and pulse until it disappears, tow or three pulses. NOTE: Most food processors can mix 3 1/4 to 3 1/2 cups of flour. However, it's possible to mix a larger or double batch of dough. If the machine balks, it will stop automatically. Let it cool down and restart it. Or divide dough in half and continue processing each half separately. When mixed, knead the two batches together. 3. Pour yeast mixture into flour through the feeding tube and pulse for another 5 or 10 seconds until it forms a ball. Pulse a few more times to knead. When dough appears to come away from sides, it is ready. 4. Remove dough from the processor bowl and hand-knead to remove any gases. Let it rest for about 5 minutes. If it's not elastic enough, add a few more drops of water; if it's still too sticky, add a sprinkle of flour until it is smooth, velvety and elastic. The first rise can be done in a microwave oven in about 15 minutes or in a bowl in a draft-free environment for about 1 hour. Microwave ovens vary in wattage, so the rise period and settings may vary. You may have to experiment. To use a microwave oven, after the dough is kneaded, carefully remove it and the metal blade from the processor bowl. Form dough into a rectangle long enough to wrap once around the processor bowl. Grease dough with oil or nonstick vegetable spray, but do not cover bowl. (Be sure the bowl has no metal parts.) Place the bowl in the microwave. Method 1: Microwave on LOW (30%), or DEFROST (about 30%), for 1 minute. Let rest for 10 minutes. Repeat microwaving and resting 1 to 2 times, until the dough has doubled in size. Test with your fingers until a dent remains. If the dough springs back and dough has not doubled, microwave once more for a few minutes until a dent does remain and dough appears doubled in size. Method 2: Or, place dough in the processor bowl as instructed. Position an 8-ounce microwave-safe cup filled with water in the back corner of the microwave. cover the processor bowl lightly with a damp tea towel or plastic wrap and place it in the microwave on LOW (30%), or DEFROST (30%) setting. Heat for 3 minutes, rest for 3 minutes, heat for 3 minutes and rest for 6 minutes, repeating the 3-minute heat and the 6-minute rest once or twice if necessary, until dough has doubled in bulk. To allow dough to rise in a draft free environment, place dough in a large bowl lightly oiled with vegetable oil. Turn dough so all surfaces are greased. Cover with plastic wrap sprayed with nonstick vegetable spray and let rise until doubled in bulk, about 1 to 2 hours. Proceed to Shape Bagels. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: General Directions (Part 1 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** ABOUT BAGELS -- GENERAL DIRECTIONS The process is simple. Initially, the boiling procedure may seem strange, but once you've done it, you'll wonder why you hesitated. Just boil a pot of water as you would for spaghetti, and boil the shaped bagel for about 2 minutes, turning once. Your first few bagels may not come out round and smooth on top, but they'll taste good anyway. Be patient. The second batch will look better; by the third, you mat think you're ready to go into business. Basically, these are the basic steps required to make bagels. We'll go into each in detail. 1. Mix, knead and first rise: Mix flour, water, salt, sugar (or malt or honey) and yeast, knead them and let the dough rise for about an hour. Mixing and kneading can be done in a bread machine, a food processor, a heavy duty mixer, or by hand. this same procedure is used to make any yeast bread. 2. Shape bagels: Form the dough into the traditional bagel shape by rolling, poking a hole in a ball or using a bagel cutter. 3. Second rise: Allow a short rest and second rise period, about 20 minutes. 4. Boil or "kettle": Drop the bagels into boiling water for 1 to 3 minutes and drain. You can bake immediately or refrigerate for 1 to 24 hours. 5. Glaze and apply topping: This step is not essential to the final product. 6. Bake: Bake in a preheated oven for 20 to 35 minutes. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Mixer Or Hand (Part 4 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 1: MIX, KNEAD AND FIRST RISE: THE HEAVY DUTY MIXER WITH A DOUGH HOOK A heavy duty electric mixer with a dough hook will make short work of mixing small or large batches of dough quickly. Combine the warm liquid (110-115 degrees), syrup, honey or sugar, oil and yeast, and then add half the flour and all other dry ingredients. Add remaining flour until a ball forms. The dough hook will do part or all of the kneading, which should take about 5 minutes. If the dough begins to strain the machine, add more water so it becomes softer (check your manufacturer's directions; a heavy duty mixer with a dough hook should have no problem kneading). When dough appears near desired consistency, remove it from the bowl and knead in extra dough until it forms a soft ball. Follow the same first rise procedures as in the hand mixing or food processor methods. If a fast-rising yeast is used, the first rise is not necessary. Proceed to Shape Bagels. BY HAND: Mix together warm water (110-115 degrees), yeast and 1 tsp. sugar and let stand for 5 minutes. In a large bowl, add remaining sugar, salt and 2 cups flour. Stir in the yeast mixture. Add remaining flour, stirring to form dough. Turn dough out onto a lightly floured board. Knead dough by hand, adding more flour as necessary, for 10 to 15 minutes until dough is smooth, shiny, stiff and elastic. Keep the board and your hands dusted with flour to prevent sticking. Knead by pushing down on the dough with the palms of your hands, exerting pressure from your shoulders. Lift the dough from the top edge, turn it a quarter turn, fold it in half, press again, turn, fold, press, and repeat the process until dough forms a cohesive ball. When the dough is no longer sticky, stretch it to help develop elasticity. Knead it a few more times (by now you should be about ready to drop dead and buy frozen Lender's .) Drop it on your board, lift it, pick it up again and drop it again, continuing to stretch, drop and knead a few more times. If it becomes too stiff, add a few drops of water; if too sticky, add a little more flour. When optimally kneaded and shaped into a ball, dough will spring back when poked gently. Place dough in a lightly greased bowl. Turn dough so all surfaces are greased. cover with a sheet of plastic wrap sprayed with nonstick vegetable spray and let rise until doubled in bulk, about an hour. the test for proper rising, which about doubles the mass of the dough in size, is to poke two fingers lightly and quickly about 1/2" into dough. If dent stays, dough is doubled. Proceed to Shape Bagels The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels: Shaping (Part 5 Of 7) Recipe By :The Best Bagels are made at home by Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** STEP 2: SHAPE BAGELS Prepare baking sheets by lightly greasing them with nonstick vegetable spray, or oil with a little vegetable oil spread with your fingertips or waxed paper. Reach into the bread machine pan and pull dough out (if it is slightly sticky, dip your fingers into flour first.) Some machines punch dough down automatically at the end of the rise cycle, and just the act of removing the dough from the pan is usually adequate to remove gases, but you may need to punch dough down to remove any remaining air. Or, remove dough from bowl or food processor bowl and punch down. Knead dough once or twice and let it rest for 5 minutes. If the dough is still a little too wet and sticky, lightly flour the bread board or your hands and knead the dough manually, until it has a smooth, elastic consistency. Bagel dough should be stiff but elastic; if it's too stiff, sprinkle a little water on it or moisten your hands and knead the moisture into dough. After you've made one or two batches of bagels, you'll get the feeling of the ideal consistency. Roll and pull dough into a rectangle about 10x14" for a 1-pound recipe and 14x18" for a 1 1/2-pound recipe, and let it rest for 5 minutes. Sprinkle with dried fruits, nuts, vegetables, seeds, spices, chocolate, or any combination of flavorings. Roll dough into a log and knead the ingredients into the dough for a minute or so. The dough should weigh a little more than the size recipe you are using. Divide dough into pieces depending on the size bagel you want. A 1 1/2-pound recipe yields 8 to 12 finished bagels, each weighing 2 to 3 ounces, measuring about 4 inches across. Use a food scale if you want consistency, or measure with a ruler. Cut smaller pieces for mini bagels. Knead in added ingredients well before shaping each bagel. You can also divide dough and add different ingredients to each part so you get a varied batch of bagels from one recipe. Shape using any of the following methods: HOLE IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently to enlarge hole. The resulting bagel is smooth and there is no joint. OR, press the round on your floured board. Using the index fingers of both hands, poke a hole an pull dough until the hole is large, and then round out the bagel and smooth the top and edges. THE HULA HOOP AROUND THE FINGER METHOD: Create a circle without a joint by flattening a ball of dough slightly into a round shape, folding the bottom edge under and smoothing it until it looks like a mushroom top. With a floured index finger, make a hole in the center of the circle from the bottom up. Twirl the circle around your index finger, or two fingers, like a hula-hoop, to widen the hole. Pull out and shape the round. THE ROPE METHOD: Roll each piece of dough into a rope by rolling it on the bread board or between your hands. Wrap the rope around four fingers, overlap and join the ends, and turn the circle inside out. Until you get this hand movement down pat, you may have to moisten the ends to hold them together. Initially the length may be lumpy and the joint will show. It takes practice. OR, roll dough into 30" lengths, cut each length into thirds (each 10" long) and join the ends. If you become proficient at this hand-made method, make 10" marks on the edge of your bread board so your bagels will be a consistent size. BAGEL CUTTER METHOD: Roll dough out to a flat shape about 1/2" thick. Cut with a bagel cutter and smooth the tops over the sides so they're rounded, using a little water on your fingers to smooth, if necessary. Knead scraps again, reroll and cut into as many more bagels as there is dough. If you don't have a bagel cutter, use a wide champagne glass to cut out the outside. Cut the inside hole with the edge of a cordial glass or the small end of a measuring jigger. Any leftover dough can be rolled into two strips and made into a bagel twist (separate recipe), sealing ends with a dab of water so they don't untwist while boiling and baking. Place shaped bagels on the greased baking sheet for the second rise, spacing them at least an inch apart to allow for the second rise. Proceed to Step 3: Second Rise. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook >From: "Arnold Elser" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer, Sun-Dried Tomato And Olive Quick Bread Recipe By :October, 1993 Gourmet Magazine Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads, Quick/Muffins/Rolls Fatfree Hand Made Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 tsp salt 1/2 tsp baking soda 1 tsp double-acting baking powder 1 large egg -- lightly beaten 12 oz beer -- not dark 1/2 cup sun-dried tomatoes -- packed in oil -- chopped and drained -- reserve 1 Tbs. of the liquid 1/3 cup green olives -- chopped -- stuffed with pimientos Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda and the baking powder. Add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Let cool on a wire rack. To quote: "Beer gives a yeasty flavor to this quick bread made without yeast. Slices of the bread are good toasted or sandwiched around a filling of choice." >From: "Darrell A. Early" >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bimini Bread Recipe By :The Miami Herald newspaper, October 24, 1996 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Hot Water 1/2 cup Oats 1 1/2 teaspoons Molasses 1 tablespoon Butter -- or Vegetable Oil 1/2 teaspoon Salt 1 1/2 cups Bread Flour 1 tablespoon Dry Yeast Soak the oats, molasses and butter in the hot water for 2 minutes. Add to the bread machine along with the other ingredients. Follow manufacturer's directions for your machine, using the cycle you'd use for white , sweet bread, light-to-medium setting, and the equivalent of 2 cups of flour. I found in the Regal Bread Machine that I had to add 2 additional tablespoons of flour to get a good dough ball. Per Serving: 90 calories, 3 grams protein, 16 grams carbohydrate, 1 gram fat, 15 percent calories as fat, 0.7 grams fiber, 3 milligrams cholesterol, 70 milligrams sodium. Exchanges: 1.1 bread, 0.2 fat. >From: "Ronald L. Ploude" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Mix Packages Recipe By :CHEFLZ@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Holidays & Gifts Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packet yeast -- * -- or 1 tblsp 1 teaspoon salt 2 tablespoons sugar 3 1/4 cups flour -- sifted * Yeast goes first, so it'll remain on the top of the ingredient when the bag is dumped into the bread machine. When you need to make the bread, simply put 2 tablespoons of oil with 1-1/8 cup water into the machine, then dump your mix on top. Bake according to machine instructions. I usually make up a dozen of these at a time. They cost about 35 cents each as opposed to 2 or 3 dollars each in the store. They're also easy to add herbs and seasoning to if a savory bread is needed. - - - - - - - - - - - - - - - - - - - NOTES : I've found a quick and easy way to avoid buying those expensive mixes for bread machines. I make up the mixes myself and put them in Ziploc bags for future use. * Exported from MasterCook * Cardamom Knots Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (not margarine!) 1/3 cup sugar 6 Tbsp heavy cream 3/4 tsp ground cardamom 1/3 tsp salt 3 eggs -- room temperature 1 egg -- separated -- (egg white not used in this recipe) 4 cup all-purpose flour -- or pastry 2 packages yeast -- quick rise 1/4 cup warm water -- (120-130 degrees F.) 1 Tbsp cold water In a saucepan, melt butter over low heat. Add sugar and salt; stir until dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir until well blended. Set aside to cool. In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup increments. Place dough in greased bowl and cover. Set in warm, draft-free place to rise, until approximately doubled (about 1 hour). Place dough on clean, dry work surface and punch down. Divide into 24 pieces. Roll each piece into a rope; tie into a little knot. Place each knot on an ungreased baking sheet, at least 3" apart. Cover; let rise in warm, draft-free spot until increased in bulk about 1/4, approximately 30 minutes. During last 15 minutes of rising, preheat oven to 375 degrees Fahrenheit. Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden brown on top. Place baking sheets on wire racks to cool for approximately 15 minutes; remove from baking sheets and finish cooling. NOTE: These rolls freeze very well, and can be reheated to their wonderful, delicate fresh flavor by warming in an oven for a few minutes while wrapped in foil. Prep time: 2 hrs. Makes 24 rolls >From: "Joan Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challa #10, Golden Egg Bread Recipe By :Loafin By Dak Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Fatfree Jewish Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 3 cup Flour 4 tablespoon Sugar 2 Eggs 6 tablespoon Vegetable oil 1 1/2 teaspoon Salt 3/4 cup Water -- warm Combine all ingredients in the pan in the order listed and select white bread; push start When we make this into Challa, we remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa. BAKE in a 350 degree oven until a light toasty brown. We usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. * Braiding in the flat manner. The middle one goes under and over; never across. >From: LaeBelle@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #8, Oil Free Recipe By :http://www.eskimo.com/~jefffree/recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Holiday Breads Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water 2 eggs 1 1/2 Tablespoons applesauce 1 1/2 Teaspoons salt 3 Tablespoons honey 3 Tablespoons sugar 5 Cups white flour -- or white bread flour - omit gluten 1 1/2 Tablespoons gluten, wheat 3 Teaspoons yeast 5 Drops yellow food coloring -- optional 3/4 Cup raisins -- optional WARNING: The amounts I have used make too much dough for my 2-lb Zoji to handle. If you want to make a loaf in the bread machine using this exact recipe, you will have to remove some of the dough at the end of the dough cycle (about 2 hours on my machine). I have done this and the loaf made in the machine turned out just fine. I used the dough that I removed to make a braided loaf which I allowed to rise for one hour after braiding and then baked in the oven as usual. It came out tasting fine, too. Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle. Can add 3/4 cup of raisins during second kneading. If you want to cook the bread in the machine, just use the regular white/wheat cycle. After machine completes, take out the dough and break it into three parts. Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap from sticking if you want) and let dough rise for one hour. Roll out and braid dough (lightly wet ends to help them stick and fold under loaf slightly for rounded appearance). Place loaf on cookie sheet sprayed lightly with PAM, cover with plastic wrap and let rise for another hour. Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is all it takes.) Cook in oven at 350 degrees for 25-30 minutes. NOTES: (from original poster) Recommend using very warm water to offset the cold temperature of the egg and applesauce (which is usually in the fridge). The amounts of sugar and honey are equal; however, any amount of both or each totaling 6 Tbsp works fine. I've used this recipe to make over a dozen mini-challahs and frozen them for later use. Just make the pieces smaller. For Rosh Hashanah, make the loaf round. (meryl@onramp.net) NOTES: (from me) I changed all the amounts from the original recipe to achieve satisfactory results. This ended up producing 3 nice loaves of challah (all three baked sideways on the same cookie sheet), one of which lasts until the next day when I have to bake three more. You don't *have* to braid the loaves, but it only takes a few minutes. This gives it a wonderful texture, making it like pull-apart rolls. You can make any size loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic way is to make one large loaf using four braids and then place a smaller loaf on top of the large one. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : After many less than satisfactory attempts (to put it mildly) at baking loaves of low fat challah (egg bread) that resembled those I grew up eating, I was about to give up. I found a recipe in the Jewish-foods mailing list archive that *almost* worked for me. I do believe I have finally tweaked and prodded it enough that I can honestly say that this is one incredible recipe. (Kudos to the original poster.) My changes may simply have more to do with the weather, etc., than anything else; but whatever the reason, I have been asked (ordered?) to keep this bread in ready supply. I have to hide them if I want to keep them for later. :) * Exported from MasterCook * Challah #9, Bubbeh Silverman's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour -- (6 to 7) 1 tablespoon vegetable oil 5/8 ounce yeast -- compressed -- or 1/3 2-oz yeast cake 1 egg -- (at room temp.) 2 cups warm water 1 1/2 tsps salt 1 egg yolk 1 tablespoon water 1/4 cup sugar Put about 6 cups of flour into a large mixing bowl. Make a well. Dissolve yeast in warm water. Put all ingredients in the well. Mix. Knead dough on floured board until smooth and no longer sticky (about 10 mins.). Add flour as you knead. Put into greased bowl--turn bottom-side up so that top will be greased and not form crust in rising. Cover with a towel and put into oven over pans filled with boiling water to rise for 2 hours. Take out bread dough from oven and punch down dough. Divide in half. Braid each half for one loaf of bread. Put into greased pans or onto greased cookie sheets. Cover and let rise in over over boiling water-filled pans for 45 mins. Dough will be well above top of pans. Take out breads and water-filled pans from the oven, and pre-heat oven to 400 degrees. Brush mixture of egg yolk and water over breads. Put breads into oven at 400 degrees for 10 mins. Then lower oven to 350 degrees and bake for 25 mins. more. Remove bread from pans or cookie sheets immediately and place on wire racks to cool. >From: ltsilver@borg.com (LT Silverman) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #10 Recipe By :Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lbs: -- - 1 lb: 6 ounces Water -- 4 oz 3 Eggs -- 2 3 tablespoons Applesauce -- 2 3 tablespoons Honey -- 2 1 1/2 teaspoons Salt -- 1 3 cups Bread flour -- 2 1 1/2 teaspoons Poppy seeds -- 1 2 1/2 teaspoons Yeast -- 1 1/2 >From: LaeBelle@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah Bread #11 Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Jewish Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 2 cups Bread Flour 1 tablespoon Sugar 1 teaspoon Salt 2 1/2 tablespoons Applesauce 1 egg 1 egg yolk -- or 1 Egg Beaters 1 1/2 teaspoon Poppy seeds 1 1/2 teaspoon Yeast 1 POUND LOAF >From: LaeBelle@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 148.8 Fat 0.9g Carb 29.9g Fib 2.3g Pro 5.7g Sod 145mg CFF 5.2% * Exported from MasterCook * Cheddar Rye Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 cup buttermilk -- * 1/2 can water 2 1/2 cup bread flour 1 cup rye flour 1 tsp salt 1 1/2 tablespoon brown sugar 1 cup sharp cheddar cheese -- grated 1 Tbsp caraway seed -- ( I use a mix of 1/2 caraway and 1/2 anise or fennel) 3 tsp yeast regular cycle on abm. >From: "jim n jan" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Stuffing Bread #2 Recipe By :(MODIFIED BY SYLVIA STEIGER) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Fatfree Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon Yeast 2 1/4 cup Bread flour 1/2 cup Whole wheat flour 2 tablespoon gluten, wheat 1/2 tablespoon Sugar 1 tablespoon Onions -- dried minced 1/2 tablespoon Salt 1 tablespoon Poultry seasoning 1 tablespoon Oil 1 Eggs 1 cup Chicken stock --ADD AT BEEP-- 1 cup Chicken -- cooked, diced 1/2 cup Mushrooms -- sliced Warm broth. Bring all ingredients to room temperature and pour (except chicken and mushrooms) into bakery, in order. Set "baking control" to medium. Select "white bread" and push Start. Add chicken and mushrooms at beep, 88 minutes into the cycle. Tested in DAK 1-1/2-lb R2D2. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - NOTES : Sylvia's comments: GREAT bread for times when you need an extremely portable meal. As I modified it, it really tastes like chicken and stuffing! I took this on a trip to have something meal-like to feed the kids right in the car, and they loved it. Save this recipe to use up your Thanksgiving/Christmas leftovers! * Exported from MasterCook * Chocolate Chocolate Chip Cake Recipe By :Bread Machine Cookbook II,Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads, Quick/Muffins/Rolls Fatfree Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup vegetable oil -- (I used 2 T Lighter Bake) 1/2 Tsp vanilla extract 1/2 Cup milk -- (I used vanilla flavored soy milk) 2 eggs -- or 1/2 cup egg sub (Egg Beaters) 1 1/2 Cups chocolate cake mix -- (approx. 1/2 box) 1/3 Cup chocolate chips -- (on the Zoji, add at the beep) Bake for 35 min. (**For a Zoji see directions above) >From: adritter@legend.txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta #3 Recipe By :Adapted from FINE COOKING, Dec. '95 Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made International Breads Italian Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE: 1/2 Teaspoon yeast 2/3 Cup water -- warm (110 F) -- (filtered or bottled) 1 Cup BREAD flour YEAST MIXTURE: 1 1/2 Teaspoons yeast 1/2 Cup water -- warm (110 F) -- (filtered or bottled) DOUGH: 2 Cups ice water 27 Ounces BREAD flour -- (5 1/4 - 5 1/2 cups) 1 Tablespoon salt NOTE: This is messy, but worth the effort. Try not to add extra flour until you've tried the recipe as is. (Additional flour will cause the texture to be more like that of French bread than of this feathery light loaf.) The dough should spring up in the oven and give you a nicely rounded bread, even though it may look flat after the second rising. 1. SPONGE: Dissolve 1/2 tsp. yeast in 2/3 cup warm water. Add 1 cup flour and stir to incorporate. Let rise, covered, until tripled in volume (about 4 hours). 2. YEAST MIXTURE: When the starter is ready, dissolve 1 1/2 tsp. yeast in 1/2 cup warm water and let stand for 10 minutes. 3. DOUGH: In the bowl of a heavy duty mixer (KitchenAid), combine -- the YEAST MIXTURE -- 2 cups ICE WATER -- 1 cup SPONGE -- 27 ounces bread flour (5 1/4 - 5 1/2 cups) -- 1 TBL salt Mix at speed #2 for 1 minute. 4. Add the SALT and mix for 2 minutes. Let rest 20 min. (the dough will be very wet and will not hold a shape). 5. After the 20 minute rest, knead at speed #6 until the dough pulls away from the sides and bottom of the bowl, about 12 to 15 minutes. -- If the dough first cleans the sides of the bowl and later starts sticking again, just keep kneading, for a minimum of 12 minutes. (You can prepare the ingredients the day before and refrigerate overnight if you wish, doing the kneading in step 5 the next day.) 6. Decrease speed to #4; knead another 5 or 6 minutes. 7. FIRST RISE: Transfer the dough to a large, oiled mixed bowl. Cover with a tight-fitting lid or plastic wrap and let rise until TRIPLED IN VOLUME, about 2 to 2 1/2 hours. (The ideal temperature is about 75 F.) 8. SHAPING: Pour the dough onto a heavily floured work surface and cut into two pieces. Flour your hands. Keep the floured side of the loaf facing down and pull five ends of the dough from the outside edge to the center. Press these ends down and flip the dough over. Cup the heels of your hands around the dough and rotate, all the while pinching the dough underneath with the both heels of the hands to shape a taut, smooth ball. 10. SECOND RISE: Set the loaves (preferably on baking parchment) in a cool spot, dust WELL with flour, and cover loosely with plastic wrap. Let rise until doubled, 1 1/2 to 2 hours. 11. BAKING: Meanwhile, 20 minutes before the bread finishes rising, put a baking stone on the oven's lowest rack and heat the oven to 450 F. To prevent the loaves from sticking (if not using baking parchment) sprinkle the baking stone now with cornmeal. 12. STEAM: For a crisper crust, put 1 cup of ice cubes(or 1 cup boiling water) in a pan on the oven floor (or lowest rack in an electric oven) just before putting in the bread. 13. Using a baker's peel or a baking sheet, gently transfer the loaves to the stone, taking care not to deflate the dough. Bake until the crust is dark brown, about 30 min. (For a lighter colored crust, reduce the temperature to 425 F after five minutes.) 14. Remove the finished loaves from the oven and let cool on a rack about one hour. Freezes well. >From: "Jack A. Sears" - - - - - - - - - - - - - - - - - - - NOTES : "Light-as-Air Loaves"I n Italian, Ciabatta (cha-BAH-tah) means "slipper" -- the finished loaves can look like old shoes. While the appearance of the loaf is rustic, the bread itself is light and porous and the flavor is delicately sour. The dough is extremely wet and sticky; when shaping the loaves, you must sprinkle generous amounts of flour on everything the dough will touch. (This recipe requires a heavy duty electric mixer such as a KitchenAid.) GUARANTEE: Everyone loves this bread. * Exported from MasterCook * Cinnamon Raisin Bread #2 Recipe By :The Mormon Diet Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- (1 Pkg) 2 1/2 cup Bread Flour 1 cup Whole Wheat Flour 2 Tbsp Sugar 1 Tsp Salt -- Optional 2 Tsp Cinnamon 1 Tbsp Corn Syrup 1/4 cup Skim Milk -- Or Skim Soy Milk 1 1/4 cup Warm Water 2/3 cup Raisins In the order listed, put all ingredients into the pan, select white bread and push "Start". Or, wait and add the raisins at the "beep" in the second mixing. Set to "light". Prep Time: 15 min Serving: 1 large loaf This is excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 178.9 Fat 0.7g Carb 38.6g Fib 2.7g Pro 5.5g Sod 186mg CFF 3.6% * Exported from MasterCook * Cocoa Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 1/2 cup flour -- (2 1/2 to 2 3/4) 2 tablespoon butter 3 tablespoon sugar 1/4 cup Cocoa 1/2 tsp cinnamon 1 egg 1/2 cup water 1/4 cup Milk 1/4 cup Coconut flakes 1/4 cup chopped pecans 1/4 cup chocolate chips Follow manufactures directions for adding ingredients. At beep, add the coconut pecans, and chocolate chips. I divided my dough into three mini loaves and baked at 350 for 25 - 30 minutes (until the internal temperature of the bread reached 210 degrees. Original instructions said to preheat oven to 375 but bake at 350. If you make one large regular size loaf bake for 35 - 40 minutes. According to the chef on the tv, all breads should be baked to 210 degrees. Inset the instant read probe into the center of the bread making sure not to touch the edge of the pan. >From: Eddy Philpott - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread, Quick Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads, Quick/Muffins/Rolls Fatfree Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages cornbread mix -- plus other ingredients listed on the box Set on cake cycle and test after about 50-60 min. >From: adritter@legend.txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Herb Rolls Recipe By :BH&G, Simply Perfect Baking Serving Size : 24 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cup All-Purpose Flour -- To 3 3/4 C 1/2 cup Yellow Cornmeal 2 1/4 Tsp Active Dry Yeast 1/2 Tsp Dried Basil -- Crushed 1/2 Tsp Dried Oregano 3/4 cup Skim Milk -- *Note 1/3 cup Icbinb-Light -- **Note 1/4 cup Sugar 1/2 Tsp Salt 1/2 cup Egg Beaters(r) 99% Egg Substitute -- Or Equiv To 2 Eggs 3 Tbsp Icbinb-Light -- Melted, ***Note *NOTE: Original recipe used regular milk **NOTE: Original recipe used regular butter or margarine ***NOTE: Original recipe used regular butter or margarine Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large mixing bowl; set aside. Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a saucepan just till warm (120 - 130 deg F) and butter or margarine almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min. Stir in as much of the remaining flour as you can. Knead dough on a lightly floured surface, kneading in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place dough in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hr). Punch dough down. turn out onto a floured surface. Cover and let rest for 10 min. Shape as desired. Place rolls 3" apart on greased baking sheets. Cover and let rise till nearly double (about 20 min). Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375 deg F oven about 12 min or till golden. Cool on a wire rack. Makes 24 These were absolutely fabulous. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 103.4 Fat 2g Carb 18g Fib 0.3g Pro 2.7g Sod 87mf CFF 17.7% * Exported from MasterCook * Cranberry And Oat Bread Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Dry Yeast -- (2 1/4 Tsp) 2 cup Bread Flour -- (3 C) 1/4 cup Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/4 cup Wheat Bran -- (1/3 C) 1 Tbsp Grated Orange Peel -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 1/2 cup Fresh Cranberries -- (3/4 C) 3/4 cup Water -- (1 C) By Madge Rosenberg Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. According to book per serving: Cal 74; Fat 0.4g; CFF 5% This is very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme Brulee French Toast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Hand Made Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt cream 8 egg yolks 3 Tbl vanilla -- (3 to 4) 27 ounce challah loaf 3/4 cup sugar 2 Tbl butter -- melted Grease a 10-inch springform pan. Wrap bottom and outside of pan with foil, reserving enough foil to cover top of pan during baking. Slice challah bread into 1-inch thick slices. Set aside. In a large bowl or mixer, combine cream, vanilla, sugar and egg yolks. Beat to mix well. Place 1/4 of the bread slices into pan layering in a circular pattern. Pour egg mixture over top of bread until bread is completely soaked. Repeat layering and soaking process until pan is full. Weigh bread down with a plate anchored with a full food can, and refrigerate 1 hour. Remove plate and can and cover top of pan with foil, sealing airtight. Place pan in water bath and bake 1-1/2 hours in an oven preheated to 325 degrees. Remove foil, cool and refrigerate. When fully chilled, remove from pan, wrap in plastic wrap and refrigerate until ready to use. Just before serving, preheat oven to 350. Cut the bread round into 7 wedges. Brush each wedge with melted butter, place on baking sheet and bake 10 minutes or until completely warmed (or warm in microwave). Makes 7 servings. >From: Compupups2@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Current Scones Recipe By :Eating Well Secrets of Low-Fat Cooking Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup All-Purpose Flour 1/4 cup Light Brown Sugar 1 Tsp Baking Powder 1 Tsp Cream Of Tartar 1/2 Tsp Salt 3/4 cup Lowfat Buttermilk 2/3 cup Currants 1 1/2 Tsp Canola Oil -- *Note 1 Tbsp Skim Milk -- For Brushing Tops *NOTE: Original recipe used 1 T canola oil. Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with nonstick cooking spray. (I used a nonstick baking sheet liner.) In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar and salt. In another bowl, stir together buttermilk, currants and oil. Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture. On a lightly floured surface, pat or roll the dough into a round about 1/2" thick. With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min, or until golden brown. Serve warm. Makes 1 dozen scones. These were extremely easy to make and tasted wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 123 Fat 1.1g Carb 25.8g Fib 0.5g Pro 3g Sod 138mg CFF 7.6% * Exported from MasterCook * Curried Onion Bread Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 24 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil plus oil for the bowl 2 large onions -- thinly sliced (6 cups thinly sliced) 2 cups cooked chickpeas 5 teaspoons curry powder 1 envelope active dry yeast 1 tablespoon sugar or honey 2 1/2 cups warm water 2 tablespoons honey 4 teaspoons sea salt 7 cups flour -- unbleached (7 to 8) 1 egg white beaten for glaze 1 vegetable oil spray Note: Caramelized curried onions give this bread a rich flavor, while chickpeas provide extra protein and a pleasing contrast in textures. The sponge (intermediary rising of part of the dough) gives the bread extra lift and flavor. 1. Heat the olive oil in a large nonstick skillet. Cook the onions over medium-low heat until a light golden brown, about 10 minutes, stirring occasionally. Stir in the chickpeas and curry powder and continue sauteing the onions until a deep golden brown, about 3 minutes. 2. Combine the yeast, sugar, and 1/4 cup warm water in a small mixing bowl and stir to mix. Let stand for 6 to 8 minutes: It should foam like a head of beer. 3. Prepare the sponge: Stir 2 tablespoons warm water into the yeast mixture. Stir in 1 cup flour or enough to obtain a moist but shapable dough. Roll the dough into a ball and drop it into a deep bowl filled with warm water. It will sink to the bottom. After 5 to 10 minutes, it will rise to the surface. The sponge is now activated and ready to use. 4. Transfer the sponge to a large mixing bowl. Stir in the remaining water, the 2 tablespoons honey, the salt, and the onion-chickpea mixture. Stir in the flour, one cup at a time. Add flour until the dough becomes too stiff to stir: it should be dry enough to come away from the sides of the bowl but soft enough to knead. Turn the dough out onto a lightly floured work surface. Wash the bowl and lightly oil it with spray oil. 5. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the dough is too sticky to knead, work in a little more flour. Note: The dough can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or a large food processor fitted with a dough blade. 6. Return the dough to the oiled bowl and cover with plastic wrap. Place it in a warm, draft-free spot and let it rise for 1 1/2 to 2 hours, or until doubled in bulk. (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer.) 7. Punch the dough down and cut in half. Pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them, seam side down, into two 9-inch loaf pans greased with spray oil. 8. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. Preheat the oven to 375 degrees F. Brush the top of each loaf with beaten egg white or water and, using a sharp knife or razor blade, make a series of parallel diagonal slashes, 1/4 to 1/2 inch deep. 9. Bake the loaves for about 35 to 40 minutes, or until firm and nicely browned. The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked. You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190degrees F. 10. Let the breads cool for 5 minutes in the loaf pans, then turn them out onto a cake rack. Let cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Makes 2 loaves (24 slices) NOTE: I used 1 tbls olive oil and 1 tbls balsamic vinegar to caramelize the onions. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Bread #2 Recipe By :West Bend Homestyle Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound loaf: 9 ounces Water -- 90-100 degrees F -- (1 cup plus 2 tablespoons) 3 cups Bread Flour 2 tablespoons Sugar 1 1/2 teaspoons Salt 1 tablespoon Dill Weed 1 1/2 tablespoons Dry Milk 2 tablespoons Butter or Margarine 2 teaspoons Active Dry Yeast Add lukewarm water to bread pan Add dry ingredients, except yeast to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast and lock pan into bread maker. Program for basic and desired crust color and start bread maker. When done, turn off and remove bread from pan and cool on rack before slicing. >From: "Linda S. Fallert" - - - - - - - - - - - - - - - - - - - NOTES : I am not a fan of dill but this bread is yummy and the dill is not overpowering. * Exported from MasterCook * Dilly Rolls Recipe By :Taste Of Home, October/November 1996 issue Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup cottage cheese -- (16 ounce) -- small curd 2 tbsp butter or margarine 2 packages active dry yeast -- (1/4 ounce each) 1/2 cup warm water -- (110 to 115 degrees F) 2 eggs 1/4 cup sugar 2 tablespoons dried onions -- minced 1 tablespoon Dill Weed -- (1 to 2) 1 tbsp salt 1/2 tsp baking soda 4 1/2 cup all-purpose flour -- (4 1/2 to 5) Yield: 2 dozen In a large sauce pan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured board; 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. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in baking pan that has been sprayed with non stick cooking spray. Cover and let rise until doubled, about 45 minutes. Submitted by:Mary Bickel, Terre Haute. Indiana >From: nmrg@juno.com (Rocky L Hurley [KR4PZ]) - - - - - - - - - - - - - - - - - - -