* Exported from MasterCook * Dough Enhancer Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Lecithin granules 1 tablespoon Vitamin C powder 1 tablespoon Ginger -- ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. >From: SYLVIA STEIGER >From: music_class@earthlink.net (Katja) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Bread #3, Basic Recipe By :BH&G More Bread Machine Bounty Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 egg 2 teaspoons butter or margarine 2 cups flour 4 teaspoons sugar 1/2 tablespoon salt 1 teaspoon yeast I usually have to add 1 extra Tablespoon of flour. >From: waltersr6@juno.com (Chrystal N Walters) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Bread #4 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 1/2 lb loaf: 2/3 cup warm water 1 1/2 tablespoons vegetable oil 2 eggs 3 cups all-purpose flour 4 teaspoons sugar 1 1/2 tsp salt 1 1/2 tsp yeast Add all ingredients to bread pan in order given. Use Basic Bread setting. >From: ltsilver@borg.com (LT Silverman) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggnog Bread, Desperation Recipe By :phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Holiday Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp yeast 2 tablespoon brown sugar 3 cup flour 3 tablespoon butter or margarine 1 tablespoon gluten, wheat -- optional 1 1/8 cup eggnog -- (adj for rich nog) 1 tsp salt 1 egg 2 tablespoon sugar 1 tsp vanilla extract cinnamon, nutmeg, cloves, etc, to taste (Yeah, "to taste" is a tough measurement in a recipe for the ABM, but that's how I did it - I didn't bother measuring...) Process on dough setting. When cycle is complete, put (plop might be a more appropriate verb here) into a greased Bundt pan and allow to rise until doubled in size. Preheat oven to 375, and bake 30 minutes or until just beginning to brown. Note: I live in Denver, so your measurements may vary due to difference in altitude. I usually have to add additional liquid and I swear by wheat gluten. - - - - - - - - - - - - - - - - - - - NOTES : I substituted and came up with this. It's got a very lovely, challah-like texture, and is only slightly sweet, despite the quantity of sugar appearing in the recipe. I made this in a DAK R2D2 model ABM, using the dough setting. * Exported from MasterCook * English Cobblestone Bread Recipe By :Quick & Delicious Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces water -- warmed 3 ounces milk -- warmed 3 1/2 Tbls butter 1/2 tsp salt 2 1/2 tbls sugar 2 cups bread flour 1 tsp active dry yeast Add in order listed and bake on the light cycle. Notes: Makes a 1lb. loaf >From: waltersr6@juno.com (Chrystal N Walters) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkgs yeast 6 cups flour -- (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 (non-metal if going in the microwave) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. OR: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5 minutes before removing from pans. Notes from original poster: The bread won't brown if you bake it in a microwave, so don't be tempted to bake it longer than the specified time. It's still delicious! >From: telenet!penguin!kpearson@uunet.uu.net (Kirk Pearson) >From: "BrownleeS" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread #3 Recipe By :Meals Microwave Style-Betty Shields Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water 1 tablespoon yeast 2 teaspoons sugar 1 1/2 cups 1% low-fat milk 1 1/2 teaspoons salt 1/4 teaspoon baking soda 4 cups flour corn meal Combine water with yeast and sugar. Stir until dissolved. Warm milk to lukewarm and add to yeast mixture. Add salt. Place 2 cups four and baking soda in a large bowl Add yeast mixture and mix well. Add remaining flour and mix well to make a thick dough. Lightly spray a 12 cup microwaveable tube pan. Sprinkle liberally with cornmeal. Spoon batter into mold being careful not to disturb the cornmeal. Cover and let rise in a warm place until about 1 inch below top of dish. Leave covered. Elevate on a microwave rack and cook on Medium-Low(50%) for 7 1/2 mins or just until top appears dry. Let stand 10 mins. and then turn out onto a rack. To serve slice into thin slices and toast. >From: Bob and Carol Floyd - - - - - - - - - - - - - - - - - - - NOTES : I usually use 1/2 whole wheat flour, and it usually use a large glass bread pan. * Exported from MasterCook * English Muffins, Easy Recipe By :Pillsbury's The complete book of baking Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg active dry yeast 2 cups warm water 5 cups all-purpose flour -- (5 to 6) 1 tbsp sugar 3 tsp salt 1/2 cup shortening cornmeal margarine or butter In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5 to 6 times until no longer sticky. Roll dough to 1/4 to 3/8 inch thickness; cut with floured 3 to 4-inch round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown; cool. Split in half and toast before serving. Spread with margarine. Yield: 18 to 26 muffins Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg. >From: Shasta Brewer - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fennel (Caraway) Currant Soda Bread Recipe By :The Lactose-Free Family Cookbook, Jan Main Serving Size : 8 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Currants 3 cup Whole-Wheat Flour 1 cup All-Purpose Flour 2 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 1/2 cup Water 1/4 cup Honey 2 Tsp Vegetable Oil -- *Note 2 Tsp Fennel Seed -- **Note Granulated Sugar *NOTE: Original recipe used 1/4 C vegetable oil... I cut it back **NOTE: Original recipe used caraway seed... I changed it and used the fennel seed Preheat oven to 350 deg F (180 deg C). In small bowl, soak currants in warm water. Grease baking sheet. In mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Drain currants and add to bowl. Stir in water, honey, oil and caraway seeds just until dry ingredients are moistened. Knead with floured hands until smooth, about 1 min. Shape into 7" circle. Place on prepared baking sheet. Cut large X about 1/4" deep on top; sprinkle with sugar. Bake for about 1 hr or until toothpicks inserted in center comes out clean. Makes a 9" circular loaf. Serving size is 1/8th. Soaking currants cleans and plumps them up, making them juicier in recipes. This has an absolutely incredible flavor!! I don't like caraway so I subbed the fennel and it was wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 292.1 Fat 2.2g Carb 63.8g Fib 6.4g Pro 8.4g Sod 520mg CFF 6.5% * Exported from MasterCook * Five Grain Bread Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 24 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried yeast 1 tablespoon honey 1/4 cup warm water For the sponge: 2 3/4 cups warm water 2 tablespoons honey 2 tablespoons molasses 2 cups all-purpose flour 1 cup whole wheat flour To finish the bread: 1/2 cup rye flour 1/2 cup wheat berries, cooked 1/2 cup cooked barley 1/2 cup rolled oats 4 teaspoons salt 1 cup whole wheat flour 2 cups white flour -- as needed 1 vegetable oil spray Note: Rustic and rich is this five-grain bread, which is loaded with nutrients and fiber. Feel free to substitute any cooked grains or beans for the ones called for. We use a sponge (intermediary rising of part of the dough) to give the bread extra lift and flavor. 1. Combine the yeast, the honey, and the 1/4 cup warm water in a small bowl and stir to mix. Let stand for 6 to 8 minutes: it should foam like a head of beer. 2. Prepare the sponge. Transfer the yeast mixture to a large mixing bowl. Stir in the 2 3/4 cups warm water, 2 tablespoons honey, 2 tablespoons molasses, 2 cups white flour, and 1 cup whole wheat flour. Let this mixture sit for 1 to 2 hours, or until it bubbles and starts to rise. 3. To finish the bread, stir the rye flour, wheat berries, barley, oats, salt, and remaining whole wheat flour and white flour into the sponge, adding white 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 the spray oil. 4. 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 plastic dough blade. 5. Return the dough to the oiled bowl and cover with plastic wrap and a dish towel. Place it in a warm, draft free spot and let 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.) 6. Punch down the dough. To make one large round loaf, oil a large (12-inch), shallow, round-bottomed bowl. Place the dough in it. To make 2 rectangular loaves, cut the dough in half. pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them into 2 oiled 9-inch non stick loaf pans, seam side down. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. 7. Preheat the oven to 375 degrees F. If making rectangular loaves, turn them onto the loaf, invert the dough onto an oiled nonstick baking sheet. If making rectangular loaves, leave them in the pans. Lightly sprinkle the tops of the loaves with flour. Using a razor blade, make a series of decorative slashes, 1/4 to 1/2 inch deep. 8. Bake the loaves for 40 to 50 minutes, or until firm and nicely browned. (Rectangular loaves may need a little less baking time.) 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 190 degrees F. 9. Transfer the bread to a cake rack to cool. If making rectangular loaves, turn them onto the cake rack. Let the bread(s) cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Cut into slices for serving. Makes two 9-inch loaves (24 slices) >From: Terry and Kathleen Schuller From: Julia West - - - - - - - - - - - - - - - - - - - NOTES : To make muffins from this recipe, lightly grease three 12-cup muffin tins. Transfer the batter to the muffin tins, filling the cups about 3/4-full. Bake at 350°F for about 23 minutes, or until the muffins test done. Let cool in pans 5 minutes. Remove muffins from pans; place muffins on wire racks to finish cooling. Makes 36 muffins. * Exported from MasterCook * Golden Cheddar Loaf Recipe By :Fleischmann's Yeast web site: www.breadworld.com Serving Size : 16 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Fatfree Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (3 1/2 to 4) 2 tablespoons sugar 1 package Yeast -- Rapid Rise 1 teaspoon salt 1 cup water 1/3 cup skim milk 6 ounces sharp cheddar cheese -- grated 1 egg white -- lightly beaten with 1 tablespoon water Makes 1 loaf. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120=B0 to 130=B0F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Knead in cheese. Divide dough into 3 equal pieces; roll each piece to 14-inch rope. Braid ropes; pinch ends to seal. Place dough in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush loaf with egg white mixture. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack. Nutrition information per serving (1/16 of recipe): calories 161; total fat 4 g; saturated fat 2 g; cholesterol 12 mg; sodium 219 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 6 g. NOTES: I added 1/2 cup of finely chopped onion and 1/8 teaspoon of garlic powder to dough before stirring in added flour. And, I used fatfree cheese instead of regular which cut down on the calories and total fat. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Style Bread Recipe By :Jane McKerriger Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Fatfree International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 tablespoon olive oil -- or vegetable oil 1 tsp salt 3 cups all-purpose flour 3/4 cups crumbled feta cheese -- (I used a garlic-herb flavor) 1/4 cup ripe olives -- sliced -- (I used Greek calamata olives) 1 tablespoon sugar 2 tsp yeast Add ingredients to machine in order recommended by manufacturer, adding cheese and olives with flour. Recommended cycle: basic/white bread; medium/normal color setting. Bread may be more perishable because of cheese; wrap airtight and store leftovers in refrigerator or freezer. >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - NOTES : It's not a high-riser, but it tastes wonderful. * Exported from MasterCook * Grumbera Recipe By :Quick & Delicious BM recipes, Norman Garret Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- sweet 4 ounces milk -- warm 2 egg 5 ounces water -- warm 2 tablespoons sugar 1 1/2 teaspoons salt 3 cups bread flour 2 tablespoons bread flour 1/2 cup mashed potato flakes -- or buds 1 1/2 teaspoons yeast Place ingredients in the machine in the order listed & press start. >From: Gerry McMahon From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Sweet 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 -------- ------------ -------------------------------- 3 teaspoon Dry yeast 5 tablespoons Sugar 3 cups Bread flour 3/4 teaspoon Salt 2 tablespoons Dry milk 2 tablespoons potato flakes -- instant 1/4 teaspoon Lemon extract 1/4 teaspoon Vanilla extract 2 Eggs 4 tablespoons Butter 1 cup Warm water >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Apple Rye Bread Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cup Water 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 1/2 cup Bread Flour 3/4 cup Rye Flour 1/2 cup Whole Wheat Flour 1/2 cup Chopped Dried Apple 3 Tbsp Sugar 3 Tbsp Cornmeal 1/2 Tsp Allspice 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. Regular cycle. Cal 167.6 Fat .8 CFF 4.1% >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Heidelberg Rye Bread #2 Recipe By :Whole Foods for the Whole Family, La Leche League Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups whole wheat flour 1/4 cup Carob powder -- (I've used cocoa powder instead) 2 teaspoons yeast 1 tablespoon caraway seeds 2 cups water 1/2 cup molasses 2 tablespoon butter 1 teaspoon salt 2 1/2 cups rye flour Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway. Heat water, molasses, butter, and salt in a saucepan until very warm. Beat into flour mixture until smooth. Add enough rye flour to make a slightly stiff dough. Knead about 10 minutes, adding more rye flour if needed. Cover and let rest 20 minutes Divide in half and shape into 2 round loaves about 6" across. Place on greased cookie sheet and slash tops with sharp knife or razor blade. Brush with oil and let rise until doubled, about 1 hour. Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when tapped. >From: judi@abs.net (Judi Hammett) - - - - - - - - - - - - - - - - - - - NOTES : I love this recipe. * Exported from MasterCook * Herb Bread #4 Recipe By :Quick & Delicious BM recipes, Norman Garret Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons butter 2 ounces milk -- warm 7 ounces water -- warm 1 1/2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 3 tablespoons chives -- dried 3 tablespoons parsley -- dried 1 tablespoon dill weed 1 1/2 teaspoons yeast Place ingredients in the machine in the order listed & press start. >From: Gerry McMahon From: music_class@earthlink.net (Katja) - - - - - - - - - - - - - - - - - - - NOTES : For my taste, this is great toasted. I also like it for sandwiches, though. I haven't tried rolls yet ... we'll see. * Exported from MasterCook * Honey Wheat Bread #3 Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf: -- - Regular Loaf: 1 1/8 cup Water -- 3/4 cup 2 1/2 cups White Bread Flour -- 1 1/2 cups 1/2 cup Whole Wheat flour -- 1/2 cup 1 1/2 Tbsp Dry Milk -- 1 Tbsp. 1 1/2 Tbsp Honey -- 1 Tbsp. 1 1/2 tsp Salt -- 1 tsp. 2 Tbsp Butter -- 1 Tbsp. 2 tsp Yeast -- 1 tsp. -- (Fast Rise) -- OR 3 tsp.Yeast (Active Dry) -- 1-1/2 tsp. This recipe can be made with the regular, rapid, or delayed time bake cycles. >From: kcoombes@eagle.wbm.ca (Ken/Shirley Coombes) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Dough Cycle Fatfree Holiday Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Active dry yeast 3 cups Bread flour 1/4 cup Sugar 3/4 tea -- Salt 1/2 cup warm milk 1/2 cup warm water 2 Tablespoons lard -- or butter 1 Egg yolk -- (reserve the white) 1 Tbl Cinnamon 1 tea -- Nutmeg 1 cup Candied fruit. Dump everything except the fruit into the machine. Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 pieces the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volume (about 45 min) Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color. Take whats left of the egg white/water mixture and add 1/2 tsp of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white crosses on the buns (after they have cooled) >From: "Gordon" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Easter Braid Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Holiday Breads Italian Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 cup water 3/4 cup milk -- scalded 1 package lemon pudding mix 1/2 cup sugar 1/4 cup butter or margarine -- melted 2 teaspoons vanilla 1/2 teaspoon salt 1 teaspoon lemon extract 4 cups flour -- (4 to 4 1/2) 3 eggs -- beaten 1 egg -- beaten with: 1 tablespoon water Proof yeast in water. Pour milk over pudding, lemon flavoring, vanilla, sugar, butter, and salt. Stir until pudding dissolves and cools to lukewarm. Add 1 1/2 c. flour, mix well. Add yeast and 3 eggs. Gradually add remaining flour. Turn onto floured surface and let rest 10 mins. Knead 8-10 mins. Place in lightly greased bowl and turn once. Let rise until double, approx. 1 1/2 hrs. Punch down and let rise again, about 1 hour. Braid dough. For egg baskets, make a small braid with about 1 inch in diameter strands. Form into a circle about 4-6 inches in diameter, put a dyed, hardboiled egg in the middle. Put a rope of dough across the top like a handle. Brush with egg wash and sprinkle with non pareils. Bake at 350 for 30 mins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Garlic Pepper Bread Recipe By :Mike McGee in Palatine Serving Size : 12 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Italian Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Water 1 1/4 teaspoons Salt 1 teaspoon Sugar 3 cups Bread flour 2 1/2 teaspoons Yeast 1/2 teaspoon Garlic powder -- (or to taste) 1/2 teaspoon Very coarsely ground pepper (or to taste) 1/2 cup Parmesan cheese -- UP TO 1 C cut in 1/2 inch squares. Add the final three ingredients ans late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe for Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe. Formatted by Elaine Radis BGMB90B; APRIL '93 >From: LaeBelle@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Sourdough Bread, Bill's Recipe By :Bill Hatcher Serving Size : 8 Preparation Time :2:30 Categories : Bread Machine Breads Fatfree International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3/4 cup warm water* 2 tablespoons oil 2 teaspoons salt 3 1/4 cups bread flour* 2 1/4 teaspoons yeast Place ingredients in bread machine pan in order given. Use the "Bread Rapid" or whatever the setting is called on your machine for reduced cooking time. *May need to be adjusted, depending on consistency of your sourdough starter. Dough should ball and just pull away from sides of pan during kneading. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jelly Bean Confetti Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Holiday Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-purpose flour 3/4 Cup Miniature jelly beans -- cut In Half -- (not licorice) 1 Cup Sugar 1 Cup Butter or margarine Softened 8 Ounces cream cheese Softened 1 Teaspoon Vanilla 3 Eggs 1 1/2 Teaspoons Baking powder 1/4 Teaspoon Salt Confectioners' sugar Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan. Lightly spoon flour into measuring cup. Level off. In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter. Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with confectioner s' sugar. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup bread flour 2 cup whole-wheat flour 2 tablespoon gluten flour 1/2 cup powdered milk 1/2 cup instant potato flakes -- optional 2 tablespoon sugar 1 Tbsp firmly packed brown sugar 1 tablespoon salt 1/2 tsp ground ginger --- 2 Tbsp butter -- chilled and cut into pieces -- or use soft shortening 2 Tbsp active dry yeast -- (I use rapid-rise) 2 1/4 cup lukewarm water 3 tablespoon unsalted butter (for KitchenAid) Yield: 2 standard-sized loaves (using loaf pans) With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water and mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 500F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 20 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. >From: "Joan Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Pecan Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/2 cup pure maple syrup -- or Karo syrup with 1 tsp. maple flavoring 2 tablespoons unsalted butter -- or canola oil 2 1/2 cups unbleached all-purpose flour 1 cup uncooked oatmeal -- (not instant) 1/4 teaspoon salt to taste -- (1/4 to 1) 1 1/2 teaspoons active dry yeast 1/2 cup pecan halves -- (1/2 to 3/4) Pour everything except pecan halves into bread machine in order suggested by manufacturer and bake on FULL CYCLE. Don't use short cycle. Put pecan halves in at raisin/nut beep. I used the Karo syrup with maple flavoring and the bread is really great. >From: Bobbi Novicky - - - - - - - - - - - - - - - - - - - NOTES : I've received so many terrific recipes from this list, I thought I'd offer a new one I just discovered. It makes just wonderful toast slathered with apple or pumpkin butter.... * Exported from MasterCook * Muffin Baking Hints, Magnificent Recipe By :Magnificent Muffins Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Baking a magnificent muffin is quick and easy. All you need is some basic equipment and an understanding of how to prepare your batter. The basis of muffin baking is to create a DRY and a MOIST mixture in separate bowls. They are then combined quickly with a minimum amount of stirring. You want to moisten the dry mixture, but still have a lumpy batter. The batter should then be put immediately into the muffin tins and baked with careful attention to the required oven temperature. Here are a few quick tips for baking a magnificent muffin: Remember that there is a very real difference between 'All-Purpose Flour' and 'Cake and Pastry Flour'. Be sure to use the type specified for the recipe. Even if you buy pre-sifted flour, you will get better results by sifting and then measuring. DO NOT OVERMIX you batter or the result will be a tough muffin with poor texture. When combining the moist and dry mixtures, always make a well in the dry and pour the moist into the well. Stir the two until combined, but still lumpy. Prepare the cups by greasing lightly. If you have non stick, no greasing is necessary. ALWAYS preheat your oven. If you have muffin cups that do not have batter in them, fill them half way with water while the tray is in the oven. This will make sure that the muffins will bake evenly. Always test your muffins for doneness. A muffin should not be spongy on the top but should be spring to firm. A Toothpick inserted in the center of the muffin should come out clean if it is completely baked. Baked muffins should be cooled briefly in the muffin tins and then removed to racks. If you are planning on FREEZING, be sure they are completely cooled to room temperature before you wrap then in foil and freeze them. >From: Paradise Manifest - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread #2 Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cup Water 2 Tbsp Honey 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 cup Bread Flour 3/4 cup Whole Wheat Flour 1/3 cup Rolled Oats -- Toasted 3 Tbsp Nonfat Dry Milk 3 Tbsp Cornmeal 3 Tbsp Toasted Wheat Germ 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. To toast the rolled oats, spread a thin layer in a shallow baking pan. Bake @ 350 degrees F for 10 - 15 minutes, stirring often. May toast extra and freeze. Regular cycle. Cal 151 Fat .9 CFF 5.5% >From: Dawn Forsyth From: Julia West - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Molasses Bread Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water -- Plus 2 T 2 Tbsp Molasses 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 cup Whole Wheat Flour 1 cup Bread Flour 1/3 cup Rolled Oats -- Toasted 3 Tbsp Nonfat Dry Milk 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. To toast rolled oats, spread in a thin layer in a shallow baking pan. Bake @ 350 degrees F for 10 - 15 minutes, stirring often. May toast extra and freeze. Regular cycle. Cal 135.9 Fat .7 CFF 4.8% >From: Dawn Forsyth From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Bread #3 Recipe By :Gourmet Mag., April 1986 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 -------- ------------ -------------------------------- 5 tsp active dry yeast -- (two 1/4 oz pkgs) 1/2 tsp sugar 1/4 cup olive oil 1 1/2 tsp salt 1 tsp dried rosemary -- crumbled -- or twice amount of fresh 1 1/2 cups whole wheat flour 5 cups all-purpose flour -- or more 1/2 pound drained kalamata -- pitted and chopped -- or other black brine-cured olives In a large bowl proof the yeast in 1/3 cup lukewarm water with the sugar for 15 min. or until foamy, and stir in 1 2/3 cups lukewarm water, 3 t. of the oil, the salt and rosemary. Add the whole-wheat flour and 4 cups of the all-purpose flour and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. (or use kneading hooks on mixer). Knead the olives into the bread, distributing them evenly. Put the dough in a lightly oiled large bowl, turn it to coat it with the oil and lit it rise, covered in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, form it into a ball, and put it in a well buttered 10' springform pan, 3" deep, pressing it to the bottom. Let the dough rise, covered in a warm place for 45 to 55 minutes, or until it is double bulk, and bake the bread in a preheated 350 degree oven for 40 to 45 minutes, or until it sounds hollow when the bottom is tapped. Let the bread cool in the pan for 10 minutes, remove it from the pan, and brush the top with remaining 1 t. oil. Makes 1 loaf. >From: Hpouncy1@cc.swarthmore.edu >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Bread #4 Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Warm Water -- 1/2 cup 3 1/2 cups White bread flour -- 2-1/3 cups 2 Tbsp Dry milk -- 1 Tbsp. 1 Tbsp Sugar -- 1/2 Tbsp. 1 1/4 tsp Salt -- 3/4 tsp. 2 Tbsp Olive oil -- 1 Tbsp. 1/2 cup Green olives -- 1/4 cup -- (whole stuffed) 3/4 cup Black olives -- /2 cup -- (whole pitted) 1/4 cup Blue cheese -- 3 Tbsp. -- (crumbled) 1 1/2 tsp Yeast -- Rapid Rise, 1 tsp. -- OR 2 tsp. active dry Yeast -- 1-1/2 tsp. Drain olives well in a colander, then shake well to remove any excess liquid. Pitted and stuffed olives can be added whole. Kneading will break them into pieces. Can be made with regular or rapid bake cycles. Less than 12 cups - Regular loaf 12 to 16 cups - Large loaf More than 16 cups - Double Regular Nutritional information per serving: Cal. 194; Chol. 3 mg.; Sod. 409 mg.; Prot. 13%; Carb. 65%; Fat 22% >From: "BrownleeS" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Bread Palio Recipe By :The Middle East Cookbook, Tess Hope Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 4 cups unbleached all-purpose flour 1/3 cup pureed Kalamata -- (about 30) -- or other brine-cured black olives 1/3 cup white wine 3 Tablespoons olive oil -- preferably extra-virgin 1/4 teaspoon white pepper 3/4 teaspoon salt In a small bowl proof the yeast in 1/2 cup lukewarm water with 1/2 cup of the flour for 30 minutes. In a bowl combine the wine, the olive puree, the oil, the salt, the white pepper, and 1/4 cup water, stir in the yeast mixture and 2 to 2-1/2 cups of the remaining flour, and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 15 minutes. Put the dough in a well buttered bowl, turn it to coat it with the butter and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, form it into an oval, about 8 inches long, and put it on a well buttered baking sheet. Score the top of the bread diagonally with a sharp knife at 1 inch intervals and let the bread rise in a warm place for 30 to 40 minutes, or until it is almost double in bulk. Bake the bread in a preheated 375 degree oven for 35 to 45 minutes, or until it is golden and sounds hollow when tapped, transfer it to a rack, and let it cool. Makes 1 loaf. >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Focaccia Recipe By :cewvb@ilap.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Use a firmer dough than the one used for the Rustic Bread (See recipe). Do not use Yeast. Only a large amount of starter. Mix well. Add some water if necessary. The dough should reach a 75-78 F temperature. The dough should be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish kneading by hand, on floured board. Gather the dough, rolling edges underneath again and again until the ball is smooth and rounded. Let it sit 2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready when it does not spring back (See above) When volume has doubled, refrigerate overnight. the following day,m let temperature reach 72-74 F. Indent top of loaf with a knife. Bake for 45 minutes according to Rustic Bread instructions above. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Coating Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup shortening 1/4 cup salad oil 1/4 cup flour Store in refrigerator and use to grease baking pans. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp active dry yeast -- (I use rapid-rise) 1/2 Cup sugar 1 T salt 1/2 Tsp ground ginger 2 Tablespoons gluten, wheat 3 Cups whole-wheat flour 2 Cups bread flour --- 1/2 Cup vegetable oil 1 egg 1 3/4 Cups warm water --- 3 Tablespoons unsalted butter Yield: 12-16 rolls Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat flour in mixing bowl. With flat beater, blend ingredients. Add water, egg, and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough forms rubbery strings between bowl and flat beater. Attach dough hook; knead for approximately 8-9 minutes, adding rest of flour in 1/2-cup increments, until dough is no longer sticky and forms a ball around dough hook. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for a second rise. Preheat oven to 400F. Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls, placing in pan about 1/2-inch apart. Cover with wax paper, then light tea towel or plastic wrap. Let rise in a warm place until doubled in size. Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes, or until rolls are lightly browned on top. As soon as rolls are removed from oven, melt butter over low heat and brush lightly over rolls for softer crust. Allow rolls to cool for approximately 20 minutes before serving. If freezing rolls for later use, cool thoroughly (about 2 hours). >From: "Joan Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasca (Or Babka) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Holiday Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/2 cup water 3 cups flour 1 pint milk -- lukewarm 1 pinch sugar --- 1 cup sugar -- (1 to 1 1/2) 4 eggs 1 teaspoon salt 1/2 cup butter -- melted and cooled --- 8 cups flour -- Approx. 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins -- (1/2 to 1) Mix first ingredients together and let sit for 10 mins. Beat eggs and sugar, add salt and butter. Combine with yeast mixture. Add spices and mix in flour gradually. Knead 1/2 hr. Add raisins and knead them in. Let rise, punch down and let rise again. Put in loaf pans and brush tops with egg wash of 1 beaten egg and 1 T. water. Bake at 375 for 35-40 mins. Makes 3 loaves. >From: MJADLOS@VM.STLAWU.EDU - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Bread Recipe By :Home Cooking, Jan 1997 Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads, Quick/Muffins/Rolls Fatfree Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Flour 2/3 cup Sugar 2 Tsp Baking Powder 1/2 Tsp Salt 1/2 Tsp Baking Soda 1/4 Tsp Ground Cloves 1/2 cup Egg Beaters(r) 99% Egg Substitute -- *Note 2 Tbsp Icbinb-Light -- Melted,**Note 16 Oz Sliced Peaches -- Canned, Drain, Chop, Reserve Juice 1/2 cup Confectioner's Sugar 4 Tsp Peach Juice -- From The Reserved *NOTE: Original recipe used 2 regular eggs **NOTE: Original recipe used regular margarine Grease and flour a 9 x 5" pan. Preheat oven to 350 deg F. Mix first 6 ingredients; add eggs and melted margarine. Fold in chopped peaches; mix for about 2 min at med speed of electric mixer. Pour batter into pan and bake for approx 1 hr, testing for doneness. Cool completely. Make glaze by blending confectioner's sugar and 4 tsp reserved peach juice. Pour over cooled loaf. Serves 8 - 10 This was very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 252.8 Fat 1.6g Carb 55.5g Fib 1.2g Pro 4.5g Sod 348mg CFF 5.8% * Exported from MasterCook * Peanut Butter And Jelly Muffin Recipe By :Magnificent Muffins Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----DRY MIXTURE----- 2 cups Flour, all-purpose 1/2 cup Sugar 2 1/2 teaspoons Baking powder 1/2 teaspoon Salt 1/2 cup Peanut butter, chunky 2 tablespoon Butter -----MOIST MIXTURE----- 2 large Eggs 1 cup Buttermilk -----TOPPING----- 1/3 cup unsalted peanuts -- toasted 1/4 cup jelly -- any fruit Preheat oven to 400F and prepare 12 muffin cups. Sift first 4 ingredients of dry mixture together. With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs. In a medium bowl beat eggs lightly and stir in buttermilk. Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake 20-25 minutes in preheated oven. While muffins are cooking melt the jelly and finely chop the peanuts. As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts. HINT: We suggest using the jelly that is your family's sandwich favorite. These muffins make a great hit at children's parties. >From: Paradise Manifest - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread #2 Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb: -- 1 1/2 lb: 2/3 cup water -- (1 c. + 1 Tbls.) 1/4 cup peanut butter -- (1/2 c.) 2 cup bread flour -- (3 c.) 2 Tbls packed brown sugar -- (3 Tbls) 3/4 tsp salt -- (1 tsp.) 1 1/4 tsp active dry yeast -- (2 tsp.) Measure carefully and place ingredients in you ABM in the order recommended by the manufacturer of your machine. Select Sweet or Basic/White cycle. >From: Judy Moreth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread #3 Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 1 1/2 cups Whole Wheat flour 1 1/2 cups Bread flour 1/4 cup Brown sugar 1/2 tsp Salt 1/2 cup Peanut Butter -- (creamy or crunchy) 2 1/4 tsp Active dry yeast 2 tablespoon gluten, wheat -- (2 to 3) Put all ingredients in pan according to manufacturer's instructions. Note: Since I have well water at my house, I always add lemon juice to the water. >From: Penchard@aol.com This is wonderful toasted! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread #4 Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Skim Milk -- Plus 2 T *Note 1/2 cup Creamy Peanut Butter 1/4 cup Egg Substitute -- **Note 1 Tsp Salt 2 1/3 cup Bread Flour 2/3 cup Whole Wheat Flour 2 Tbsp Sugar 2 Tsp Yeast *Note: Original recipe used regular milk. **Note: Original recipe used 1 lg egg. Do not use reduced fat or natural peanut butter. Regular cycle. Cal 202 Fat 6 CFF 26% >From: Dawn Forsyth From: BARBARA J KAYE >From: "Karen D. Gouvin" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #4 Recipe By :California Pizza Kitchen Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fatfree Low Fat Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp yeast 1/2 cup warm water -- plus: 1 tablespoon warm water 1 1/2 cups bread flour 2 tsp sugar 1 tsp salt 1 tablespoon extra virgin olive oil -- plus one tsp. for coating Tomato Sauce 1 tablespoon extra virgin olive oil 2 tsp fresh garlic -- minced 2 roma tomatoes -- diced 1/2 inch -- (about 1 cup) 1 teaspoon fresh oregano -- chopped -- (or 1/2 tsp. dried) 1 tablespoon fresh basil -- chopped -- (or 1/2 Tbs. dried) 1/2 tsp salt 1 Pinch freshly ground black pepper 1 tablespoon tomato paste Put the ingredients in your bread maker in the order recommended by the = manufacturer and use the dough cycle if you have one. If you don't have = a dough cycle, allow the bread machine to mix the dough well and then = lightly oil the dough ball and the interior of a 1 quart glass bowl. = Place the dough ball in the bowl and seal the bowl with clear food wrap; = seal air tight. Set aside at room temperature to rise until double in = bulk; about 11/2 to 2 hours.. The dough could be used at this point but = it will not be that wonderful, chewy, flavorful dough that it will later = become. Punch down the dough, re-form a nice round ball and return it = to the same bowl; cover again with the clear food wrap. Place the bowl = in the refrigerator overnight, covered air tight. About 2 hours before = you are ready to assemble your pizza, remove the dough from the = refrigerator. Use a sharp knife to divide the dough into 2 equal = portions. Roll the smaller doughs into round balls on a smooth, clean = surface; be sure to seal any holes by pinching or rolling. Place the = newly formed dough balls in a glass casserole dish, spaced far enough = apart to allow for each to double in size. Seal the top of the dish air = tight with clear food wrap. Set aside at room temp until the dough = balls have doubled in size (about 2 hours) they should be smooth and = puffy. To make the Sauce: Cook the garlic in olive oil over medium heat, stirring, for 1 to 2 = minutes. Add the remainder of the sauce ingredients except tomato = paste; reduce heat and cook, stirring frequently until the tomato juices = evaporate, about 10 minutes. Stir in tomato paste and cook for two = minutes. Remove from heat.=20 >From: Nadler - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seed Cake Recipe By :Bread Machine Cookbook II, Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup milk -- or soy milk 2 eggs -- or equivalent 1/2 Cup vegetable oil -- (I used 1/4 cup Lighter Bake) 1 Tsp butter flavoring 1 Tsp almond extract 1 Tsp vanilla extract 1 Tablespoon poppy seeds 1 Cup sugar 1 1/2 Cups self-rising flour -- OR 1 1/2 cups all purpose flour -- AND 2 1/4 tsp baking powder & 3/4 Tsp salt Bake for 50 min. (**For a Zoji see directions above) >From: adritter@legend.txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel Bread #2 Recipe By :Fleischmann's Yeast www.breadworld.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water -- 3/4 cup -- (70 to 80 degrees F) 2 tablespoons Dark molasses -- 1 tablespoon 1 tablespoon Vegetable oil -- 1 tablespoon 4 teaspoons white vinegar -- 1 tablespoon 2 tablespoons Packed brown sugar -- 4 teaspoons 2 1/4 teaspoons Unsweetened cocoa -- 1 1/2 teaspoons 2 1/4 teaspoons Instant coffee granules -- 1 1/2 teaspoons 1 1/2 teaspoons dried onions -- 1 teaspoon -- SPICE ISLANDS 1 1/2 teaspoons caraway seed -- 1 teaspoon -- SPICE ISLANDS 1 teaspoon Salt -- 3/4 teaspoon 2 cups Bread flour -- 1 1/2 cups 1 1/2 cups rye flour -- 1 cup -- Medium 2 teaspoons active dry yeast -- 1 1/2 teaspoons -- FLEISCHMANN'S Bread Machine Yeast Makes 1 loaf.Do not make loaves longer than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. >From: bgl@leass.PCC.COM (Barbara Leass) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Oatmeal Bread Recipe By :Bread Machine Cookbook II,Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads, Quick/Muffins/Rolls Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil -- (I substituted 2 1/2 T Lighter Bake) 1 cup pumpkin puree 2 eggs -- or 1/2 cup egg substitute 3/4 cup brown sugar 1/8 tsp nutmeg 1/4 tsp cloves 1 1/2 tsp cinnamon 3/4 cup oats 1 1/4 cups self-rising flour -- (already includes baking powder and salt) -- OR 1 1/4 cups all purpose flour & -- and 2 tsp baking powder 1/2 tsp salt Place all ingredients in the baking pan and set on cake cycle. Bake for 40 minutes.** ** According to German, the Zojirushi is preprogrammed to turn off when the cake/quick bread is completely baked. However, my Zoji manual says to check at about 50-60 minutes of baking and every 5 to 10 minutes thereafter. (Total baking time on the cake cycle in the Zoji can be as long as 85 min.) >From: adritter@legend.txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quarry Tile Bread Recipe By :Lobo119@worldnet.att.net Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups expanded sourdough 1 teaspoon salt 1 teaspoon sugar 1/4 cup water -- (it's odd because of my conversion formula) 1 tablespoon olive oil 1 1/3 cups flour -- (1 1/3 to 2) -- (enough to make a soft dough ... should feel like a baby's bottom) Makes 1 round loaf or 2 loaf pan loaves Bake on cornmeal dusted, unglazed tile or a pizza stone on the bottom rack of oven to make it nice and crusty. Or put it in bread pans; it'll work either way. Mix everything together. Knead bread. Let rise until it's doubled. Punch out bubbles and form loaf; let rise until it's doubled. Preheat oven and quarry tiles for 20 minutes at 425 degrees. Bake 30 minutes, painting with salt water every 10 minutes (I didn't do this painting business and still got a chewy crust - Lobo). For baking on the tiles, I lined a small Corning dish (1.5 quart) with a dish towel and let the bread rise in it. I took it out by lifting it out by the towel, transferred it to one hand and quickly put it on the stone right side up. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roman Army Bread Recipe By :Doves Farm Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g Doves Farm Spelt flour -- (1 lb) 1 tsp salt 3 tbsp olive oil 15 g fresh yeast 400 ml warm water -- (35-40C) 1 tsp honey 1. Place the flour in large mixing bowl. 2. Blend the yeast and honey into half the water and roughly mix into the flour 3. Dissolve the salt in the remaining warm water and add to the flour. Also add the oil. 4. Mix the soft dough vigorously for four minutes using a wooden spoon. 5. Grease a large baking tray and dust with flour. Turn out the dough in one piece onto the baking tray and dust with flour. 6. Leave to rise in a warm place for 20-30 minutes until the dough has risen to about twice its size. 7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked loaf will sound hollow underneath. 8. Cool loaf on a wire rack. >From: Donald Adaway - - - - - - - - - - - - - - - - - - - NOTES : "Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat varieties. It was once widely grown from Europe to Asia until it fell from popularity". * Exported from MasterCook * Rosemary Bread, Wheat-Free Recipe By :Susan Chapin Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Mix together and let cool: 1/2 cup Amaranth grain 1 1/4 cup Water -- boiling 1 tablespoon Rosemary -- Combine dry ingredients-mix well- -- Bring to room temperature in microwave: 1/2 cup Gluten 3/4 cup Amaranth flour 1 cup Kamut flour 1/2 cup Oat flakes 1 tablespoon Whey -- Add water mixture to Zo bread pan along with: 1 tablespoon Barley malt syrup 1 tablespoon Canola Oil 1/2 tsp Lecithin 1 1/4 tsp Salt 500 milligrams Ascorbic acid -- (I crushed one Vitamin C tablet) -- Add flour mixture to Zo pan - Then: 1 3/4 tsp SAF yeast I invented a new recipe yesterday in my Zo and it was *wonderful* except that it had a bitter taste that I could sense only at the very back sides of my tongue. If you try this recipe, (even with the bitter aftertaste it was terrific!) you will need to monitor the knead and adjust the water/flour ratio. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Olive Bread #2 Recipe By :(from Geneva, Switzerland!!) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 tsp yeast 2/3 cup water 2/3 cup milk -- (I used Skim) 1 1/3 tablespoons sugar 1/3 cup cornmeal 2 tablespoons butter or margarine 2/3 cup minced onion -- (I used reconstituted dried) 1 1/3 tablespoons dry sherry 1 cup olives -- pitted and chopped -- (I used Calmata-unchopped) 2/3 tablespoon pepper 1 1/3 cups whole wheat flour 2 cups bread flour -- (2 to 2 1/4) I set machine on medium use you machine's directions(ingred. order) >From: CHEFLZ@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Bread Recipe By :cewvb@ilap.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Follow flour and water quantities recommended for bread. Add 2-3 cups of starter, activated yeast and some olive oil. Mix and let rise for 2 hours in greased bowl. When the volume has doubled, knead on floured board until soft and moist. Let is rise some more, covered with plastic. Dough temperature should reach 75 to 78 F. It is ready when a hole punched with one finger stays without springing back. Form a well rounded ball. Sprinkle waxed paper with some flour and fine cornmeal. Flatten the ball and place it on top of waxed paper. Indent the top with fingers. Preheat oven at 500 F for 10 minutes. It is best to use a ceramic cooking board. Spray some water in the oven and place bread immediately in it. Spray water every 10 minutes. Turn bread loaf on the other side after 15 minutes. Remove waxed paper. Bread should be ready in 40 minutes (total baking time). The loaf is ready when sound is hollow. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread #7, Basic Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water -- Plus 2 T 2 Tbsp Light Molasses 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 1/2 cup Bread Flour 2 cup Rye Flour 2 Tbsp Packed Brown Sugar 1 Tbsp Unsweetened Cocoa Powder 3/4 Tsp Caraway Seed 2 Tsp Yeast *Note: Original recipe calls for 1 tbsp butter or margarine. Regular cycle. Cal 184 Fat . 9 CFF 4.3% >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Bread With Dried Cherries Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Active Dry Yeast -- (2 Tsp) 1 1/4 cup Bread Flour -- (1 3/4C + 2T) 1 cup Semolina Flour -- (1 1/2 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/2 Tsp Salt -- (3/4 Tsp) 1 Tbsp Apple Butter -- (1 1/2 T),*Note 3/4 cup Water -- Plus 2 Tbsp Water -- (1 1/4 C) 1/2 cup Dried Cherries -- **Note, (3/4 C) by Madge Rosenberg Semolina flour gives this bread a rustic texture and golden color. Dried cherries make it both tart and sweet. *NOTE: Use no sugar added apple butter **NOTE: I used dried cranberries. Add all ingredients except the dried cherries in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Add the cherries at the beeper or at the end of the first kneading in machines with out a beeper to signal addition of fruit and nuts. According to book: Cal 91; Fat 0.3g; Chole 0.1mg; CFF 3% Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was very good. I used dried cranberries instead of the cherries. Cal 169.6 Fat 0.7g Carb 34.1g Fib 1.6g Pro 6.2g Sod 145mg CFF 3.6% * Exported from MasterCook * Sicilian 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 Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 teaspoons Active Dry Yeast -- (2 1/4 Tsp) 1 3/4 cup Bread Flour -- (2 2/3 C) 1/2 cup Whole-Wheat Flour -- (3/4 C) 1/8 Tsp Black Pepper -- (1/4 Tsp) 2 Tbsp Capers -- (3 T) 1 Tbsp Red Wine Vinegar -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Raisins -- Or Currants (3 T) 2 Tbsp Chopped Sun-Dried Tomatoes -- *Note, (3 T) 3/4 cup Water -- (1 C + 2 T) *NOTE: Not oil packed tomatoes. Pour boiling water over the sun-dried tomatoes halves. Soak 10 minutes, drain, and cool to room temp. With a scissors, snip into 1/4" pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. 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. This is wonderful! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 145.4 Fat 0.7g Carb 29.9g Fib 2.1g Pro 5.1g Sod 173mg CFF 4.3% * Exported from MasterCook * Sourdough Bread, How To (Part 1 Of 2) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** HOW TO BAKE A LOAF OF SOURDOUGH BREAD "Lets face it, this is baking, not microbiology, rocket science, or voodoo! We all do it because it's fun and challenging. No one who owns a computer is baking their own bread because they have to." Buddy This is a short, simple "how to" for sourdough newbies. The FAQs are terrific and full of information (over 50 pages, in fact). This can be overwhelming to those who have barely baked a loaf of yeast bread. I hate to see people get discouraged and give up on sourdough and hope this will prevent that. ************************************************************************ INDEX GLOSSARY GET A STARTER STARTER RECIPE BAKE BREAD KNEADING, RISING, EXPANDING AND DOUBLING YEAST IN THE BREAD RECIPE? EXPAND SOURDOUGH BY FEEDING SOURDOUGH STARTER BAKE BREAD SUGAR? HOW LONG CAN YOU FORGET STARTER IN THE REFRIGERATOR DRYING STARTER RESTORING DRIED STARTER ADDING STUFF TO BREAD BAKING STONES OTHER INTERNET SOURCES OF INFORMATION ************************************************************************ GLOSSARY To give you a hand with terms in the long FAQs, here are various meanings and definitions which a couple people were considerate enough to send to me. Thanks to Jeff Renner and Bob Batts. >From "Breads From The La Brea Bakery" by Nancy Silverton: FERMENTING: before dough is shaped PROOFING: after dough is shaped RETARDED: dough placed in refrigerator or cold environment to slow proofing >From "Alaska Magazine's Cabin Cookbook": STARTER: "what's in the refrigerator" SPONGE: starter mixed with flour and water >From "Sourdough Jack's Cookery": 'BATTER,' 'STARTER,' AND 'SPONGE': the stage "before ingredients other than flour and water are added." The three terms are used interchangeably. SPONGE: "a thicker dough in preparation for making bread" BATTER: dough in preparation for making pancakes (thinner than "sponge") Bob Batts sent this helpful paragraph: "I think that on this group (rec.food.sourdough) ..., we most often called what we keep from batch to batch the starter or culture, the next stage the sponge. We have often used the terms building or doubling rather than expanding, although you can certainly triple or quadruple an active sponge." I use the following terms: SOURDOUGH STARTER: the flour and water mixture I keep in the refrigerator EXPANDED SOURDOUGH: The night before I bake bread, I take the starter out of the refrigerator and add flour and water to it. It sits overnight and expands. In the morning, it's bubbly and lively-looking. It does look like a sponge, but that's something you clean the bathtub with! Anyway, part of this goes into your bread dough and some ALWAYS goes back into the refrigerator. DOUGH: Expanded sourdough plus other recipe ingredients such as sugar, butter, oat bran, the roaches that fell into the expanding sourdough the night before, etc. BREAD: baked dough ************************************************************************ GET A STARTER A starter can be started from scratch, received wet or dry from a friend, or purchased. If you can't get one from someone and don't want to buy one, a simple recipe follows. Yes, it has yeast and sugar . . . that's ok. If you want to stay "pure," someone who I asked to critique this document suggested reading Nancy Silverton's "The La Brea Bakery." He said, "She has a very involved recipe for making a starter and is death on any type of commercial yeast in a starter (she uses grapes in her starter for natural fermentation)." I'm trying to keep this simple and I'd suggest the newbie get a few loaves under their belt the easy way first. ************************************************************************ BAKE BREAD Once your starter is established, the basic steps are: 1. remove starter from refrigerator and feed it flour and water 2. let starter sit overnight and expand 3. remove the amount of starter needed for the bread recipe (NEVER all of it) 4. return what remains (and some always must) of the expanded starter to refrigerator 5. mix a bread recipe 6. bake bread 7. eat bread 8. return to step 1 when bread is gone : ) Try a one-loaf recipe first. If it doesn't rise, add yeast. But if the starter is bubbling, it should rise. Find any sourdough recipe and use the required amount of expanded starter. Don't use all the starter! Be sure you keep some of it to expand the next time you want to bake. ************************************************************************ KNEADING, RISING, EXPANDING AND DOUBLING Knead your dough until it feels like a baby's bottom. If you don't know what that feels like, I'm so sorry. (This would be a freshly bathed, dry baby.) Doubling refers to the increase in volume of the bread recipe (dough). Completely mix the recipe. Let it double in size, then shape it into loaves. Let the loaves double in size before you bake them. NOTE WELL: Sourdough bread dough will not rise as quickly as yeast bread doughs. Give it as much as four hours. Rising time will vary depending on the weather, humidity, how often you bake, the temperature of your house, etc. On a cold day, or if your house is cool, speed the rising process for both starter and dough by letting it rise in the oven. Turn the oven to 200 degrees for 2 minutes; turn it off; check the temperature and make sure it's not higher than 100 degrees; put the starter or dough in the oven (in a bowl that won't burn, covered with aluminum foil, in case someone comes along and turns the oven on without looking in the oven). Turning on the oven light can also warm the oven enough to get the stuff rising well. Use a huge bowl if you try this with your expanding starter. You don't want a mess in your oven from overflow! Postings to this newsgroup have stated that a long rise will increase the sour taste of your bread. Cover dough rising on the counter with a dish towel to prevent the crust from drying out. - - - - - - - - - - - - - - - - - - -