* Exported from MasterCook * Almond Bread #2 Recipe By :The Bread Machine Cookbook - Donna German Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Milk 1 Teaspoon Salt 2 Tablespoons Butter 3 Cups Bread flour 1/4 Cup Almond paste 2 1/2 Teaspoons Yeast If desired, during the final rising cycle, sprinkle top with slivered almonds for a decorative finish. If using the Finnish Pan, roll dough in slivered almonds when transferring from kneading pan to Finnish Pan. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 211.7 Fat 5.4g Carb 33.8g Fib 2.1g Pro 6.8g Sod 250mg CFF 22.9% * Exported from MasterCook * Altdeutxche Brotchen (Old German Muffins) Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Butter 1/2 cup Granulated Sugar 2 Large Eggs 1 tablespoons. Rum 1 tsp. Vanilla Extract 3 tablespoons. Milk 1/2 tsp. Cinnamon 2 tsp. Baking Powder 2 1/4 cup Flour 1/4 cup Almonds -- Ground 1 tablespoons. Fresh Orange Zest 1/4 cup Raisins Cream butter and sugar together. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375-F degrees for 25 to 30 minutes, or until brown. Makes 18 muffins. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alternative Flours For Wheat Flour Recipe By :unknown Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here are some substitutions for alternative flours for wheat flour. This is useful when cooking for someone with a gluten intolerance. Hope this is of some help to others. 1 cup unbleached white flour equals: 7/8 cup buckwheat flour 3/4 cup corn flour 1 cup corn meal 1/2 cup arrowroot plus 1/2 cup any other grain 3/4 cup oat flour 3/4 - 7/8 cup rice flour 1 cup wholemeal wheat flour equals: 1/2 cup barley flour 3/4 cup soy flour 3/4 cup potato flour 3/4 cup rice flour 1 cup corn flour 1 1/4 cups rye flour >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaranth Baking Powder Bread Recipe By :Arrowhead Mills "Amaranth Flour" Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup AM Amaranth Flour 1 1/2 cup AM Brown Rice Flour -- OR- Whole Wheat Flour 1 tablespoon Non-alum baking powder 1 tablespoon Sea salt -- (optional) 1 cup Milk -- soymilk or water 3 tablespoon Honey 2 tablespoon AM Unrefined Vegetable oil -- IF USING RICE FLOUR: 2 Egg whites -- beaten Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8" x 4" pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaranth Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Med: -- Large: 1 cup water -- 1 1/3 3 tablespoons apple juice, frozen concentrate -- 4 tbsp 1/3 teaspoon salt -- 1/2 tsp 1/2 cup Sunflower seeds -- 2/3 3 tablespoon Honey -- 1/4 C 2 tablespoon Gluten -- 4 1/2 cup Oat flakes -- 2/3 2 cups whole wheat flour -- 2 2/3 2 teaspoons yeast -- 2 1/2 >From: dandelion@edeneast.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaranth Oat Bread Recipe By :Arrowhead Mills Amaranth flour box Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oat flakes 2 cup water 2 teaspoon salt -- (optional) --- 2 teaspoon yeast 1/2 cup warm water 3 tablespoon honey 1/4 cup vegetable oil --- 1 cup amaranth flour 4 cup whole wheat flour Bring the oat flakes, water, and salt to a boil, cook until thick and creamy. Cool to room temperature. Combine the next ingredients and let set until bubbly (10 minutes). Then add the flours. Knead, let rise for 1 1/2 hours. Knead again, let rise second time, punch down and form into loaves. Let rise, bake at 350 degrees F for 60 minutes, until crust is golden brown and bread tests done. >From: rprovanc@gmu.edu - - - - - - - - - - - - - - - - - - - NOTES : One can replace part of the wheat flour with amaranth flour in any recipe. Try to use 1/4 amaranth flour, and see what happens. I use this method with lots of different ingredients, just to see how they work! * Exported from MasterCook * Amaranth Rye Sticks Recipe By :Arrowhead Mills "Amaranth Flour" Serving Size : 36 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pk Active dry yeast 1 1/2 cup Warm water 1 tablespoon Nonfat dry milk 1 tablespoon Molasses 1/2 tablespoon Sea salt (optional) 3 1/4 cup AM Rye Flour 1/2 cup AM Amaranth Flour 1 tablespoon Caraway seed AM Sesame Seeds (optional) Dissolve yeast in warm water; stir in milk, molasses, and salt. Stir in flour and caraway seeds. Knead dough about five minutes. Cut into 36 pieces and roll into sticks approximately five inches long. Roll in sesame seeds. Place on an oiled baking sheet, spray with water, then bake at 425 F. for 18-20 minutes, or until lightly browned. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaretto French Toast, Bill's Recipe By :Bill Hatcher Serving Size : 4 Preparation Time :0:20 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 1 cup milk -- skim okay 4 tablespoons dark brown sugar 1/2 teaspoon cinnamon -- more to taste 1 dash salt -- optional 2 tablespoons amaretto 4 slices bread* -- thick slice *ABM Italian sliced thick works well. Beat eggs lightly; add other ingredients except bread and beat well. Soak bread slices in mixture and cook on grill or skillet. The brown sugar tends to caramelize which adds excellent flavor but be careful not to scorch. Good with bread cut into sticks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread Recipe By :The Mormon Diet Cookbook Serving Size : 24 Preparation Time :1:05 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cup Whole-Wheat Flour 2 Tsp Cinnamon 1 Tsp Baking Soda 1/2 Tsp Baking Powder 1/4 Tsp Salt -- optional 1/4 cup Applesauce 1/4 cup Corn Syrup 1 1/2 cup Sugar 4 Egg Whites -- or substitute 1/2 Tsp Vanilla 3 cup Apples -- peel, core, coarsely -- chopped In a lg bowl, combine flour, cinnamon, baking soda, baking powder and salt. In a med. bowl, combine applesauce, corn syrup, sugar, egg whites or substitute, vanilla and apples; stir into flour mixture. Divide mixture between two 8 x 4" bread pans that have been sprayed with nonstick spray. Bake at 350 deg F for 40 to 45 min or until bread tests done. Cook for 10 min on wire racks before removing from pan. Prep time: 20 min Baking time: 45 min Servings: 2 loaves - about 24 slices Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is EXCELLENT Cal 118.2 Fat 0.3 g Carb 28 g Protein 2.5 g Sodium 96 mg Dietary Fiber 2.2 g CFF 2.3% * Exported from MasterCook * Apple Butter Bread #2 Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb Loaf: 1/2 Tablespoon Yeast 1 Tablespoon Sugar 1 Cup Whole Wheat Flour 1/2 Cup Apple butter 2 Cups White Bread Flour 2 Tablespoons Oil 1 Teaspoon Salt 1 Cup Water Put all ingredients into baking pan of your bread machine and select "white bread" and push Start. Bake the apple butter right into the bread. Try substituting any favorite jam or jelly for the apple butter. Comments:Can substitute Peach Butter for the Apple Butter in this recipe and it is delicious. It has a very nice texture and aroma! >From: cookie@news.cpcnet.com (Margaret Garland) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Coffee Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 tablespoons margarine or butter, softened 1 cup bread flour 1 cup whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 teaspoons bread machine yeast APPLE FILLING (below) 1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon bread flour 2 tablespoons raisins 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon GLAZE (below) 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon skim milk, (1-2T) -- enough to mix smooth Place all ingredients except Apple Filling and Glaze in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Upon completion of cycle, remove dough and place on well-floured surface. Roll out into 13x8 rectangle. Place on greased cookie sheet. Mix together Apple Filling ingredients, spread filling down center third of dough, lengthwise. Make cuts from filling to edge of dough at 1-inch intervals on each 13-inch side, using knife. Fold strips diagonally over filling, alternating sides . Cover and let rise in warm place 30-45 minutes or until double. Heat oven to 375-degrees. Bake 30-35 minutes or until golden brown (cover with foil during last 10 minutes of baking to prevent over-browning). Remove from cookie sheet to wire rack. Cool. Prepare glaze mixture. Drizzle over coffee cake. >From: Kat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Raisin Bread Recipe By :The Bread Machine Newsletter, Nov/Dec 1994 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 1/3 Cup Apple juice 1 Tablespoon Butter 3/4 Teaspoon Salt 2 Teaspoons Sugar 1 Tablespoon Cinnamon 3 Cups Bread flour 1 1/2 Teaspoons Yeast 1/3 Cup Raisins -- * 14-serving recipe = 1 1/2 lb. loaf; adjust for your machine if necessary. Use sweet bread cycle; adjust cinnamon to taste if necessary. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Bread #2 Recipe By :Red Star ABM Model #KBM-12 Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- large 3 Tablespoons oil -- (safflower) 2/3 Cup unsweetened applesauce -- (Seneca 100% natural) 2 Cups all-purpose flour 1 Teaspoon baking powder 1/2 Teaspoon baking soda 1/2 Cup sugar -- granulated white 1 1/2 Teaspoons ground cinnamon Beat eggs slightly. Add to pan. Place remaining ingredients in the pan in the order listed. MAKES 1-1/2 POUND LOAF. Use Quick Bread Cycle. TOTAL TIME: 1'30"; Knead 6-min; bake 84 min. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Tea Bread Recipe By :Fit or Fat Target Recipes Serving Size : 20 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups White Flour 2 Tsp Baking Powder 1/2 Tsp Salt 1/2 Cup Sugar 1 Tablespoon Cinnamon 8 Ounces Applesauce 1 Egg 1 Cup Skim Milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into a nonstick loaf pan & bake at 350F for about 50 min. Remove the loaf from the pan and cool on a rack. >From: Reid >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 1/2 cup milk 2 large eggs 1 Tbsp. powdered buttermilk 1 cup whole wheat flour 1 1/2 cups all purpose flour 1 cup sugar 2 1/2 tsp. baking soda 1 tsp. salt 1 cup drained canned apricots Pre-mix ingredients, spray pan with vegetable oil. pour mixture in pan and use the quick bread setting. >From: awicke@juno.com (Alma L Gunn) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Nut Bread, Crockpot Recipe By :The Best of Electric Crockery Cooking Serving Size : 4 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Crockpot Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried apricots 1 cup flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3/4 cup milk 1 egg -- slightly beaten 1 Tbsp grated orange peel 1 Tbsp vegetable oil 1/2 cup whole wheat flour 1 cup coarsely chopped walnuts (makes 4 to 6 servings) Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. Do not lift the lid while baking this bread. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - NOTES : For something different in baking...try your Crockpot.. * Exported from MasterCook * Bacon, Egg And Cheese Bread (Breakfast In A Bread Pan) Recipe By :Bread Machine Magic, Conway & Rehberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Slices Bacon 3/4 Cup water -- (3/4 to 7/8) 1 Egg 1 Tablespoon Reserved Bacon Drippings 1 1/2 Tablespoons Sugar 1 Tsp Salt 3 Cups Bread Flour 1 Cup Grated Sharp Cheddar. Cheese -- (4 ounces) 2 Tsp Active dry yeast 1.In a skillet, cook bacon until crisp. Remove from pan, drain or pat with paper towels, and reserve the drippings, crumble the bacon. 2.Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and press start. 3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 4.After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: light Bake Cycle: Standard Optional Bake Cycles: whole wheat/sweet bread/raisin/nut/rapid bake Nutritional Information per slice: (do we really need to know this?) Calories - 166 Fat - 5.6 grams Carbs - 22 grams Protein - 6.2 grams Fiber - .8 grams Sodium - 261 mgrams Cholesterol - 28 mgrams >From: Sabrina Hargreaves - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baguettes Recipe By :THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups Water 1 Teaspoon Lemon Juice 1 1/2 Teaspoons Salt 3 Cups Bread Flour 2 Tablespoons Rye Flour 2 1/4 Teaspoons Active Dry Yeast Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place on floured work surface and let rest five minutes. Divide into two balls. Roll each into 10x6 rectangle. Fold dough in half lengthwise, then fold again. Pinch seams together. Place seam side down on baker's peel sprinkled with cornmeal. Cut top of loaf with 1/4" deep diagonal slashes at 2" intervals. Cover and let rise 1 to 1 1/2 hours. Preheat oven and baking stone to 450=B0F. Sprinkle stone with cornmeal. Transfer dough from peel to stone. Bake for 22-28 minutes. Create steam for a crispy crust. NOTE : If using a baking sheet, rather than a baking stone, sprinkle with cornmeal before placing dough on pan, then cover and let rise. =20 >From: "Janis Russell" - - - - - - - - - - - - - - - - - - - NOTES : This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita. I noticed in an earlier post, a comment about using lemon juice. Many of the recipes in his book call for lemon juice, I think it really makes a difference. I often add it to my recipes. Also, don't omit the rye flour. Although it's a small amount, the rye lends a wonderful texture to the bread. This is excellent bread...with or without a banneton! * Exported from MasterCook * Baileys' Irish Cream Bread #2 Recipe By :Aine.McManus", Gaelic List Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cup water 2 tablespoon Baileys' Irish Cream --- 3 cup all-purpose flour 1 pkg yeast 1/3 cup brown sugar 1 cup quick oats 1/2 teaspoon salt Combine dry ingredients. Add wet ingredients. Mix well with a wooden spoon. Let rise 1 hr. Put dough into a loaf pan which has been wiped with canola oil and floured. The dough will be very elastic. Push it into the corners of the pan with wooden spoon; let it rise 10 minutes more. Bake at 350 degrees F for 40 minutes or until done. I let this rise in the microwave after heating some water in there. It is still a fairly low-rise bread, even though I substituted brown sugar for the yeast-inhibiting honey. It doubled in size from beginning to end, and it was delicious. I added a bit more water because my dough was a little dry. I also cut the salt a bit to make it lower in sodium. I really didn't knead this, just mixed it well with a wooden spoon. I don't think it will be necessary to do it any differently, since it was so good! Original recipe (I got it from SOAR): From:Wendy Lockman >From: "Meghan E Gray-Leckrone" - - - - - - - - - - - - - - - - - - - NOTES : I took this with me to dinner at a friend's, and the loaf was almost gone at the end of the meal. The leftovers apparently didn't last the night. Good stuff. * Exported from MasterCook * Bakes Recipe By :Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made International Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking powder -- rounded 1/2 teaspoon salt 2 teaspoons sugar 1 tablespoon shortening 1/4 cup water frying oil Sift flour, baking powder, and salt. Rub in fat. Add dry ingredients to make a soft dough. Knead lightly, with floured hands, if needed. Break off pieces and roll into balls. Flatten to 1/2 in thick. Fry in hot oil or bake on a hot greased tawa. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : A tawa is a flat heavy aluminum griddle East Indians use here to make things like roti. I recently got a cast iron griddle to do the job. When I leave to rise for the second time, it should be left until they are almost doubled in bulk, but not quite. The time depends on how hot and humid it is. An easy test is to take a small ball of dough and drop in a glass of room temperature water, when it floats to the top, it's ready. It will probably take longer than 15 min in a cold place. * Exported from MasterCook * Banana Bread, Abadoo's Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups all-purpose flour 1/3 Cup shortening 2 Teaspoons baking powder 2/3 Cup sugar 1/4 Teaspoon baking soda 3 eggs 3/4 Teaspoon salt 1 Cup banana Combine flour, baking powder, baking soda and salt and set aside. In a large mixing bowls add shortening, sugar and bananas; mix well. Add flour mixture 1/2 cup at a time until well blended. Beat eggs in a separate bowl; then fold into the mixture. Bake at 350F for 50 minutes in an 8 x 4 x 2 1/2" greased pan. Makes 1 loaf. "cookie@news.cpcnet.com" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread, Crockpot Recipe By :The Best of Electric Crockery Cooking Serving Size : 4 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Crockpot Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/3 cup shortening 2/3 cup sugar 2 eggs -- well beaten 1 1/2 cups well mashed -- overripe banana -- (2 or 3 bananas) 1/2 cup coarsely chopped walnuts -- (optional) (Makes 4 to 6 servings) Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Loaf Recipe By :Proctor Silex instruction booklet Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 egg 4 tablespoons butter -- melted 1 cup banana -- thinly sliced and packed 1 cup chopped walnuts 1 cup sugar 2 cups all purpose flour 1 tablespoon baking powder 1 pinches salt -- * * (they say 1/4 tsp - yet I have always only put in a pinch or two instead) Bake on the quick bread cycle - dark. and VOILA an excellent dessert bread in an hour and a bit - and it's really good warm with butter! >From: Sabrina Hargreaves - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe that is really quick and easy and DELICIOUS! I didn't even get more than a little chunk it went so fast.It does not contain yeast and used all purpose flour and only takes a little over an hour to make (quick bread cycle) - so it is a good recipe to have around when you run out of bread flour or yeast but are still craving a loaf. The recipe book says to usually add yeast first and liquid last but in this case they say to do the opposite (liquid first) * Exported from MasterCook * Banana Oatmeal Bread #5 Recipe By :Bread Machine Magic, Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound loaf -- 1-pound loaf 1 cup oats -- 1/2 cup 1 egg -- 1 1/4 cup sour cream -- 3 tablespoons 2 tablespoons water -- opt.,1 tablespoon 2 cups sliced ripe banana -- 1 cup -- (about 3 medium) -- (about 1 large) 2 cups bread flour -- 1 1/3 cups 1 cup whole-wheat flour -- 2/3 cup 1 teaspoon salt -- 1/2 teaspoon 1 tablespoon butter or margarine -- 2 teaspoons 2 tablespoons honey -- 1 1/2 tablespoons 1 tablespoon nonfat dry milk -- 2 teaspoons 1/2 teaspoon cinnamon -- 1/2 teaspoon 1/4 teaspoon nutmeg -- 1/4 teaspoon 2 teaspoons RED STAR active dry yeast -- 2 teaspoons Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: LIGHT MENU SELECTION: BAKE (LIGHT) - - - - - - - - - - - - - - - - - - - NOTES : We wanted to come up with a bread that tasted much like a banana quick bread.....something with a lot of banana flavor. This is what we came up with. You'll be proud of this bread because it's beautifully shaped and luscious tasting. Each slice is moist and bursting with banana flavor. Be sure and use VERY ripe bananas. This is a very moist dough, more so than most. But if the bread doesn't bake up high enough, next time add the extra water listed as optional in the recipe. * Exported from MasterCook * Banana Pecan Bread Recipe By :Posted by Marie Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup all-purpose flour 2/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil 2 extra large eggs -- lightly beaten 1/4 cup dairy sour cream 1 teaspoon vanilla When beep sounds add: 2/3 cup. mashed banana 1/3 cup. chopped pecans Into baking pan measure flour, sugar, baking powder, soda, and salt. Add oil, eggs, sour cream, and vanilla. Insert pan securely into unit; close lid. Select "CAKE" setting; press "START". When beep sounds after about 5 minutes, add mashed banana and nuts. Press "START" again. The "COMPLETE" light will flash when cake is done. Remove from pan. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Rice Bread (Gluten Free) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Wheat-Free Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups rice flour 1/2 Teaspoon sea salt 1 Tablespoon baking powder 1/4 Pound butter -- room temperature 2/3 Cup honey 2 eggs 1 1/2 Cups bananas -- mashed 1/2 Cup chopped nuts Preheat the oven to 350F. Generously butter a 9-inch loaf pan. Combine rice flour, salt, and baking powder and set aside. In an electric mixer cream the butter and honey. Add the eggs and beat well. Blend in the bananas and the dry ingredients. Stir vigorously and add the nuts. Pour mixture into the pan and bake 1 hour, or until the bread test done. Source: America's Bread Book, May Gubser - William Morrow ISBN 0-688-11608-6 MasterCook formatted by Martha Hicks using McBuster by Norma Wrenn on Thursday, January 15, 1998 1:17 PM, converted by MC_Buster. >From: "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Walnut Bread Recipe By :Breadman's Healthy Bread Book, George Burnett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb. loaf: 6 oz. water 1 1/2 Tbsp. walnut oil 1 1/2 Tbsp. honey 1 tsp. vanilla extract 2 tsp. fresh lemon juice 1/2 cup mashed ripe banana 2 1/2 cups unbleached all-purpose flour 3/4 cup whole wheat flour 2 Tbsp. powdered milk 1 tsp. fine sea salt 2 1/2 tsp. active dry yeast 1/3 cup chopped walnuts 1/3 cup chopped dates Put all ingredients except walnuts and dates into machine in order recommended by manufacturer. Select Light Baking Degree, Fruit & Nut Cycle. Add walnuts and dates at beep. >From: "bill pawelko" - - - - - - - - - - - - - - - - - - - NOTES : Just wanted to thank you for sharing this banana walnut bread (ABM). The sweetness is subtle. We used 2/3 cup mashed banana and omitted the dates. It was great! [KitPATh ] * Exported from MasterCook * Barbecue Buns Recipe By :Fleischmann's Bake-it-Easy Yeast Book Serving Size : 20 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 3/4 cups unsifted flour -- (5 3/4 to 6 3/4) 1/3 cup instant nonfat dry milk 1/4 cup sugar 1 tablespoon salt 2 packages active dry yeast 1/3 cup margarine 2 cups very warm tap water (120 to 130 degrees F) In a large bowl thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved yeast. Add margarine Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease until doubled in bulk, about 45 minutes. Punch dough down; let rise again until less than doubled, about 20 minutes. Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375 degrees F, 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks. CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted margarine. BACON BARBECUE BUNS: Prepare as recipe directs but substitute 1/4 cup bacon fat for 1/3 cup margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted margarine. SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed. DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted margarine. CELERY SEED BARBECUE BUNS: Prepare as recipe directs but add 2 1/2 teaspoons celery seed to dry ingredients. Brush while warm with melted margarine. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : This recipe isn't for Onion Buns, but if I wanted to make some I would just add 1 cup of chopped onion after adding the margarine. After the buns are formed I would add some chopped onion to the top of each. I've made this recipe many times in the past, but if I were making it the way I bake today, I would cut the margarine in half and then add a little more water to make up for the difference in liquid. I routinely cut the fat in half in all bread recipes. * Exported from MasterCook * Barley Wheat Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Barley -- Quick-Cooking 3 3/4 cup All-Purpose Flour -- To 4 C 2 Pkg Active Dry Yeast 1 cup Lowfat Cottage Cheese 1 cup Honey 1/4 cup Butter Or Margarine 2 Eggs 2 1/2 cup Rolled Oats -- Quick-Cooking Cook barley according to package directions and drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast. Heat cottage cheese, honey, the 1/4 C margarine or butter, 1 C water and 1/12 t salt just until warm (120 - 130 deg F) and margarine is melted, stirring occasionally. Add to flour mixture. Add eggs and beat on low speed of an electric mixer for 1/2 min, scraping sides. Beat 3 min on HIGH speed. Using a spoon, stir in barley, whole wheat flour, 1/2 C of oats and as much remaining all-purpose flour as you can. Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 - 10 min). Shape into a ball. Place in a greased bowl; turn to grease surface. Cover and let rise in a warm place until nearly double (abt 1 1/4 hr). Punch down and turn out onto a floured surface. Divide in half and shape into 2 balls. Cover; let rest 10 min. Shape each ball of dough into a loaf and place in 2 greased 9 x 5 x 3" loaf pans, or place each ball on a lightly greased baking sheet and flatten to a 7" circle. Lightly brush tops of loaves with water and sprinkle with additional quick-cooking oats. Cover and let rise in a warm place until nearly double (45 - 60 min). Bake in a 350 deg F oven for 35 - 40 min or until done. Cover with foil after 25 min to prevent over browning. Remove from pans; cool on a wire rack. Makes 2 loaves (32 servings) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 111.6 Fat 2.4g Carbs 18g Fiber 1.4g Pro 4.4g Sod 48mg CFF 19.4% * Exported from MasterCook * Basic American White Bread, Master Recipe (Part 1 Of 2) Recipe By :Master Recipes, Stephen Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup warm water 1 Package dry yeast -- (2 1/2 tsp.) -- or 1 cake (0.6 oz.) compressed yeast 1 1/2 Tsp. sugar --- 1 1/2 Cups buttermilk -- or 1 c. yogurt -- (preferably made without gelatin or star and thickeners) 1/2 Cup milk 2 1/2 Tsp. salt -- (2 tsp. if you're using buttermilk that contains added salt) --- 3 1/2 Cups unbleached all-purpose flour -- (3 1/2 to 4) --- 1 1/2 Cups additional flour -- as needed STEP 1: DISSOLVING AND PROOFING THE YEAST 1/3 c. warm water 1 package (2 1/2 tsp.) dry yeast - or 1 cake (0.6 oz.) compressed yeast 1 1/2 tsp. sugar Yeast is a living thing, a fungus microorganism. If it is alive and healthy to begin with, and if is handled with care, it will feed on the flour in bread dough, multiplying rapidly and "breathing out" bubbles of carbon dioxide gas as it grows. The gas bubbles lighten the dough and cause it to rise, much the same way that air causes a balloon to inflate. The first step of the Master Recipe is to dissolve the yeast in water, adding also a bit of sugar to feed the yeast and get its growth started (to activate it.) Measure 1/3 c. of warm water into fairly deep, steep-sided 3- to 4-quart mixing bowl. "Warm," in this context, means a temperature just slightly higher than body temperature. The reason that bread dough is made with warm ingredients and allowed to rise in a warm place is that warmth speeds the reproduction of the yeast and therefore the rising of the dough. But if the temperature gets too hot-and, to be absolutely safe, any temperature over 100F should be considered dangerously high, especially for compressed yeast-the yeast dies. Cold and cool temperatures, by contrast, only slow down the growth of the yeast, without killing it. Thus, if you doubt your ability to gauge temperatures, it is wiser to dissolve yeast in tepid water than in water that its too hot. The cause of nearly all ill fated bread-making ventures is yeast death brought on by the dissolving of the yeast in excessively warm water. Once the water is measured into the bowl, sprinkle the dry yeast over it or mash the cake yeast into it with the back of the spoon. Stir in 1 1/2 tsp. sugar into the yeast mixture and set it aside in a slightly warm (not over 100F), draft free place (an unlit oven or a cupboard is ideal). After about 10 minutes you should see frothy bubbles around the edge of the bowl; they indicate that the yeast is indeed alive and "breathing". If not, give the yeast another 10 minutes-perhaps the room is cold and the yeast is slow to get going. If after 20 minutes there is still no sign of activity, the yeast is probably dead. Throw the mixture out and start again with fresh yeast. STEP 2: ADDING THE LIQUID AND SALT Either 1 1/2 c. buttermilk - or 1 c. yogurt - (preferably made without gelatin or starch and thickeners) 1/2 c. milk 2 1/2 tsp. salt - (2 tsp. if you're using buttermilk that contains added salt) If the buttermilk (or yogurt plus milk) is cold, stir it over low heat until has warmed slightly. Remember that once again that body temperature is quite warm enough. (If the milk products are at room temperature, they need not be heated.) Pour the buttermilk or yogurt plus milk into the yeast mixture, add salt, and stir to blend thoroughly. STEP 3: ADDING THE FLOUR 3 1/2 to 4 cups unbleached all-purpose flour (measure by scooping cup into large container of flour and sweeping off excess with the back of a knife.) Add 2 c. of the flour to the yeast mixture and beat vigorously with a wooden spoon for a minute or two, or until the batter is smooth and elastic. Add 1 1/2 c. additional flour, reserving 1/2 c. for use during kneading (Step 4). Stir flour into the dough, being sure to incorporate all loose bits and flakes at the sides and bottom of the bowl. The dough will look lumpy and unmixed at this point. This is all right-it will smooth out when kneaded. Using some of the reserved flour, lightly flour your work surface (be sure to give yourself enough room, at least a two-foot square), turn the dough out onto it, and lightly dust top of the dough with a bit additional flour. Let dough rest a minute or two to give it a chance to absorb the liquid ingredients. STEP 4: KNEADING THE DOUGH The purpose of kneading is both to combine the ingredients in the dough and, more crucially, to activate the flour's gluten molecules, which become resilient after a thorough kneading. Many people have the impression that kneading is hard to work but in fact you do not have to bear down hard on the dough as you work it. Furthermore, you can work at whatever pace suits you and stop whenever you want to rest. Kneading consists of two motions. First, bear down on the dough with the heels of your hands, spreading it outward; then, gather up the outer edge of the dough with your fingertips and fold the dough in half again. Each time or every other time you perform these two movements, rotate the dough 45 degrees on the work surface. In the beginning the dough will be soft and sticky and you will have to sprinkle both it and your hands with small amounts of the reserved flour. Within a few minutes, however, the dough will feel smooth and will no longer adhere to your hands or to the work surface; at this point you should stop working in flour in if you have not yet used the entire 1/2 cup. The amount of flour the dough will absorb depends on the moisture content of the flour, the humidity of the day,a nd other factors. Too much flour can make the loaf heavy and dry. How long you will have to knead the dough depends on how efficient your movements are. You can assume that it will take at least 10 minutes and perhaps as long as 15; if you are not an experienced bread-maker, time yourself on a clock. When you are through, the dough will be elastic, smooth, and satiny, resembling very thick taffy. It is better to knead much rather than too little; insufficiently kneaded dough will bake into a sticky, heavy, squat loaf with large holes. Note: Recipe may be slowed at this point by refrigerating the dough. - - - - - - - - - - - - - - - - - - - NOTES : DocDen Posted this to Homehearth food. You could use this to make bread machine recipes, adding dry ingredients such as coconut or raisins with the flour. It took me quite sometime to type this recipe but I know that this will be of great help for all you. This recipe is from "Master Recipes" by Stephen Schmidt. This is a very detailed bread making article. I hope this will be of help to everyone. [docden ] * This recipe produces a yeasty, wheaty, and unsweet in flavor, light and yet quite chewy to the bite. * Exported from MasterCook * Basic American White Bread, Master Recipe #2 (Part 2 Of 2) Recipe By :Master Recipes, Stephen Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** STEP 5: THE FIRST AND SECOND RISE Form the dough into a ball. Place it in a clean, dry 3-to 4-quart bowl, and cover tightly with plastic wrap. Place the dough in a draft-free place where the temperature is between 80F and 90F. On a hot summer day, simply let the dough rise in a cool part of your kitchen (in a cupboard, for example); on a winter day, set the dough in a draft-free spot that is several feet from the refrigerator. (Never set dough on the refrigerator or you will kill the yeast.) Allow the dough to rise until it has slightly more than doubled in size and feels light and spongy when pressed with the fingers. This will take about 2 hours. Resist the temptation to cut the rise or to speed things up by placing the dough in a very warm place; if the rise is rushed, the baked bread will not have the proper texture and will have little flavor. At this point you can proceed to form the loaf (next step), but your bread will be more flavorful and better textured if you let the dough rise a second time. Flatten the dough with your fist and reshape into a ball. return it to the bowl, cover, and let double a second time, which will take about an hour. Note: Recipe may be slowed or temporarily arrested after the first rise by refrigerating or freezing the dough. STEP 6: FORMING THE LOAF 1 tbs. soft butter or vegetable shortening To produce an evenly textured, professional-looking loaf, you must shape the raw bread rather than simply plopping it into the bread pan. I find the following method consistently reliable. ( The instructions given below are for a single large loaf, but the same general procedures apply to the forming of two smaller loaves.) * Select either one 7 1/2-cup loaf pan measuring about 9 x 5 x 2 1/2 inches, or two smaller loaf pans with a capacity of 4 to 5 1/2 cups each. Grease the pans with soft butter or vegetable shortening and set aside. * Invert bowl and let rise dough fall upside down onto an unfloured work surface, pressing it lightly to deflate. (The work surface must be unfloured because if flour is incorporated into the dough during forming, the loaf may not stick together and may have gaps inside when baked.) * Pat he dough into a rectangle about 6 inches wide and 8 inches long, with the short side facing you. Don't worry if the dough sticks to the work surface. * Starting with the short side nearest you, roll the dough lengthwise into the tightest cylinder possible. * The dough will widen when rolled, and interior layers may push out at the ends. Poke any protruding layers back into the cylinder, then bring the top layer of the loaf over the protruding folds to cover them. * With the sides of your hand, lightly jab along the bottom of the cylinder, both at the ends and at the sides, to tuck the dough underneath and stretch the top of the loaf tightly. Give the dough a few light slaps, particularly at the sides to make sure that it is well stuck together; then press the sides of the loaf at he ends between your palms to make them taper slightly. When you are through, the loaf should resemble a mammoth grain of rice. * Lift the formed loaf between your hands as place it, seam side down, in the center of the greased bread pan. If the loaf has been formed correctly, it will touch the ends of the pan, but not the sides. Don't worry if the loaf is slightly too long for the pan, and therefore wrinkles or crumples in the center: it will puff up as it rises. Note: Recipe may be slowed or temporarily be arrested at this point by refrigerating or freezing the loaf. STEP 7: FINAL RISE OF THE FORMED LOAF; PREHEATING THE OVEN Loosely drape a piece of plastic wrap over the bread pan. (If the day is humid, lightly flour the wrap to prevent the dough from sticking.) Place the dough in a draft-free place where the temperature is between 80F to 90F. allow dough to rise for about an hour or until it has doubled in size; if you are using a 7 1/2 inch loaf pan, the dough should fill the pan and puff slightly higher than the rim of the pan at the center. Avoid letting the dough rise too much, or a large bubble may form just beneath the top of the loaf, causing the loaf to flatten-rather than puff-as it bakes. About 20 minutes before the end of the rising time, set rack in the center of the oven and preheat to 400F. Note: Recipe may be temporarily arrested at this point by freezing the risen loaf. STEP 8: BAKING THE BREAD Place the risen loaf in preheated oven and bake for about 45 minutes. Avoid opening the oven door during the first 20 minutes of baking, while the bread is expanding. When the bread is done it will have shrunk perceptively from the sides of the pan. To be absolutely certain that it is fully baked, invert the loaf onto your hand (protected with a pot holder ) and thump the bottom with your finger-it should sound hollow, as though it were a shoe box filled with crumpled wads of tissue paper. If the bread sounds more like a filled carton f milk, return the loaf to the pan and bake 5 o 10 minutes longer. Remember that bread often looks done on the outside while the interior is still sticky. Note: Two smaller loaves will need only 30 to 35 minutes in the oven. STEP 9: COOLING AND STORING THE BREAD As soon as the bread is done, unmold it right side up onto a wire rack; if hot bread is allowed to stand in the pan it will soften and wrinkle disappointingly. At room temperature, the bread will take about 2 hours to cool completely. Avoid the temptation to slice the bread while still warm. Stem will escape and loaf will dry out; furthermore, bread needs more settling time after baking in order to develop its flavor. If you do slice a warm loaf, immediately turn it cut side down on a plate or on the countertop to finish cooling. When the loaf is thoroughly cool, place it in a plastic bag, squeeze out as much air as possible, and tie securely. Store in a bread box or, better, in the refrigerator. If you do not plan to eat the bread within 3 days, wrap it tightly in foil, place in a plastic bag, seal the bag airtight, and freeze. The bread will keep nicely for several months in the freezer, but it should be consumed soon after thawing since the bread has been frozen tends to go stale quickly. >From: docden >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sweet Roll Dough Recipe By :unknown Serving Size : 36 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Warm water 1 Tsp Salt 2 Pkg Dry yeast 2 Beaten Eggs 1 1/2 cup Lukewarm milk 1/2 cup Soft shortening 1/2 cup Granulated sugar 7 cup Sifted Flour -- To 7 1/2 C In a mixing bowl, dissolve yeast in the 1/2 C. warm water. Let it stand for a few minutes to proof (see if it starts to bubble and grow). Stir in the warmed milk, sugar, and salt. Add eggs, shortening (which may be a solid shortening which has been melted, or a liquid shortening, as you prefer). Add half the flour, mix with a spoon. Add additional flour until it becomes too difficult to mix with the spoon. Turn out onto a lightly floured breadboard. Knead by hand, adding flour as it becomes sticky, until it is smooth and shiny, and slightly elastic. Round up in a greased bowl. Cover with a damp cloth, and let rise in a warm place until double in bulk. Punch down, round up, and let rise a second time in the covered bowl until again double in bulk. Divide dough for desired rolls. This dough can be used for cinnamon rolls and Philadelphia "Sticky-buns". >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread, Prudhomme Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. After the dough has risen, turn it out onto a well-floured surface. Shape into a loaf and place in an oiled 5 x 8 inch bread pan. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F. Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Prudhomme claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. * Exported from MasterCook * Basic Whole Wheat #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound loaf: 1/4 cup Water 3/8 cup Milk 1 Egg 1 cup Whole wheat flour 1 cup Bread flour 1 Tsp Salt 1 Tbsp Applesauce -- Or Oil 1 Tbsp Honey 2 Tsp Yeast Crust light Bake. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 140.1 Fat 1.5g Carb 26.9g Fib 2.6g Pro 5.5g Sod 281mg CFF 9.6% * Exported from MasterCook * Bean Puree Recipe By :Bean Cookery, Sue & Bill Deeming Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried large lima beans -- or Great Northern beans -- or pinto beans Water for soaking 2 1/2 cups water 1 teaspoon salt 1 tablespoon vegetable oil Sort and soak beans. In a medium saucepan, combine drained soaked beans, 2-1/2 cups water, salt and oil. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Drain beans, reserving cooking liquid. Blend on medium speed until smooth, stopping blender occasionally to scrape sides and stir puree up from bottom. Bean mixture should circulate slowly. Makes about 2 cups of puree. >From: "Mimi's Box" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Jam Recipe By :Toastmaster Breadbox Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups berries -- strawberries blackberries- raspberries or other thin skinned berries 3/4 cup sugar 2 tablespoons lemon juice Program 7 Frozen berries (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 2 c berry amount. You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. The average refrigerated life of jam is two weeks; up to several months frozen. They suggest also trying it on ice cream, waffles, French toast, pancakes, or as a filling for layer cakes. Yum, I think I'll try it out myself now! >From: - - - - - - - - - - - - - - - - - - - NOTES : Jam requires only 3 ingredients; berries, sugar and lemon juice. I haven't yet made the jam recipe that came with my * Exported from MasterCook * Best And Easiest Home Baked Bread Recipe By :Cooking Live Show #CL9040 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STARTER*** 2 Cups Warm Water -- About 110F 1/4 Teaspoon dry yeast 2 Cups Unbleached All-Purpose Flour (Abt 9 Oz) -- Or Whole Wheat Flour ***SPONGE*** 3/4 Cup Warm Water -- About 110F 1/2 Teaspoon dry yeast 1 Cup risen starter -- above 2 Cups Unbleached All-Purpose Flour (Abt 9 Oz) ***DOUGH*** all the sponge -- above 1 1/2 cup Unbleached All-Purpose Flour -- To 1 3/4C About 7 - 8 Ozs -- all-purpose flour, 2 Teaspoons Salt cornmeal for the bottom of the loaf For the starter, place warm water in a glass or stainless steel bowl and whisk in yeast. Stir in flour and cover with plastic wrap. Set aside to rise at room temperature until doubled and bubbly from 2 to 8 hours, depending on room temperature. For the sponge, place warm water in a glass or stainless steel bowl and whisk in yeast. Whisk in starter, stir in flour smoothly, and cover with plastic wrap. Allow to rise until about triple in volume, about 4 to 8 hours (I like to do this late at night and allow it to rise all night). Stir sponge to deflate and stir in smaller amount of flour and salt. Knead dough by hand to form a smooth, elastic and slightly sticky dough, about 5 minutes, incorporating the remaining flour a tablespoon at a time if the dough is too soft. To mix the dough in the food processor, place sponge, smaller amount of flour and salt in work bowl fitted with metal blade. Pulse repeatedly until dough forms a ball (if dough will not form ball, add remaining flour a tablespoon at a time, and pulse until dough forms ball. Let dough rest 5 minutes, then let machine run continuously for 20 seconds. To mix dough in heavy-duty mixer, place sponge, smaller amount of flour and salt in bowl of mixer fitted with dough hook. Mix on low speed to form a smooth, elastic and slightly sticky dough, about 5 minutes, incorporating the remaining flour a tablespoon at a time if the dough is too soft. Oil a bowl and turn dough into it. Turn dough over so that top is oiled and cover bowl tightly with plastic wrap. Allow dough to rise until double. Line a round basket or 2-quart bowl with a napkin or tea towel and flour the cloth generously. Remove dough from bowl, press it to deflate, and shape it into a sphere by tucking bottom under and in toward center all the way around. Invert the dough into the cloth-lined basket or bowl so tucked-under edges are on top. Cover with plastic wrap and allow to rise until doubled, about an hour. When the loaf is almost risen, preheat oven to 500 degrees and set a rack at the middle level. Place a heavy cookie sheet or jelly roll pan or a baking stone on the rack. Sprinkle the top of the loaf with cornmeal and invert it onto a piece of cardboard or a peel. Holding a razor blade at a 30-degree angle to the loaf, quickly slash a cross in the top. Slide the loaf off the peel onto the pan and lower oven temperature to 450 degrees. Bake the loaf for about 45 minutes, or until it reaches an internal temperature of 210 degrees. Cool the loaf on a rack and do not cut it until it is completely cooled. Variations: PART WHOLE WHEAT BREAD: Make the starter with whole wheat flour and the sponge and dough with white flour. Or, if you make the starter with white flour, substitute 1/2 cup whole wheat flour and 1 1/2 cups white flour in the sponge; and 1/2 cup whole wheat flour and 1 to 1 1/4 cups white flour in the dough. Recipe courtesy of Nick Malgieri >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Oatmeal Bread #2 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1 Cup quick-cooking oats 3/4 Cup sugar 2 Teaspoons baking powder 1 Teaspoon lemon peel -- grated 1/2 Teaspoon baking soda 1/2 Teaspoon salt 1 1/4 Cups skim milk 1/3 Cup oil 2 Teaspoons vanilla 2 eggs -- slightly beaten 1 Cup blueberries -- frozen -- thawed, -- well drained Preheat oven to 350 degrees. Grease bottom only of 9" X 5" loaf pan. In large bowl, combine flour, oats, sugar, baking powder, lemon peel, baking soda, & salt. In small bowl, combine milk, oil, vanilla, and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently fold in blueberries. Pour into greased pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool ten minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. >From: jrjet@mtco.com (Dot & Tim McChesney) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Oatmeal Bread, Quick Recipe By :unknown Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil spray 1/3 cup vegetable oil 2 teaspoons vanilla 1 1/4 cups skim milk 2 eggs -- slightly beaten 2 cups all-purpose flour 1 cup oatmeal, quick cook 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon lemon peel -- grated 1 cup blueberries, frozen -- thawed, drained 1) *Lightly* dust thawed, well drained blueberries with flour so they do not bleed into the bread. 2) Spray pan with vegetable oil. 2) Pre-mix ingredients in above order. 3) Place mixture in pan. Put pan in machine. Press the Select button until the number 10 is displayed for the Quick Bread/Cake cycle. Press the Start button. 4) Check in one minute to see that it is well blended. (Machine will continue to mix until the end of the mixing cycle). 5) Bread will be finished baking at the time indicated on display. 6) Allow bread to cool completely. Recipe from unknown source both converted to a bread machine recipe and MasterCook formatted by Russell Fletcher gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Problems: Diagnoses And Rescues Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** F YOU LEAVE SOMETHING OUT: If you have left out one or more of the liquid ingredients-eggs, water, or milk-the dough will be hard and dry after you add the flour. To fix, simply cut and stir omitted liquid into the dough with a wooden spoon. The dough will look lumpy and messy, but will smooth out during kneading. If you realize during kneading that you have left out butter, sugar, or salt, simply incorporate these ingredients into the dough as you knead. If you do not discover your mistake until after the dough had its first rise, pat dough into a 14-inch square, sprinkle with sugar and-or salt or smear with softened butter, and knead thoroughly (at least 3 minutes) to incorporate the omitted ingredients. Ideally, you should allow the dough to rise again but you may proceed to form the dough at this point. IF THE DOUGH WON'T RISE: The yeast may have been old and dead to start with, or may have been killed because it was dissolved in excessively hot water or because the dough was set to rise in too warm a place. To remedy the problem, stir 1 1/2 packages (3 3/4 tsp.) dry yeast (or 1 1/2 cakes compressed yeast) and 1 tsp. sugar into 1/4 c. warm water. Set mixture aside to dissolve and proof. Beat into the yeast mixture 1/2 to 2/3 c. all-purpose flour, or enough to make soft dough. Thoroughly knead (5 minutes at least) this yeast mixture into the bread dough, then let rise until doubled. IF THE DOUGH IS RISING VERY SLOWLY: Either the room is cold or else too much salt, a yeast inhibitor, was added to the dough. To get cold dough moving, set bowl in a sink filled with warm water (up to 110F). If you suspect that the salt is the problem, taste the dough. If it is not too salty as to be inedible, simply be patient; it will eventually rise to the desired bulk. IF THE BAKED LOAF IS GLUEY, WET OR GRAYISH IN COLOR: It is possible that too little flour was added to the dough. Next time, keep careful track of how many cupfuls of flour you measure into the dough and, if it feels very sticky while you knead (a telltale sign that the flour-to-liquid proportions are askew), incorporate extra flour. Under baking is a more likely cause of stickiness and wetness. Try the following rescue. Protect the cut end of the loaf with foul and return the bread to a 400 F. oven for 15 to 30 minutes-the more under baked and/or more thoroughly cooled the loaf is , the more time it will need the oven. If this does not produce acceptable results, turn the loaf into bread crumbs or use to make bread pudding. IF THE BREAD HAS LITTLE FLAVOR: Part or all of the sugar or salt may have been left out, but more likely the first and second rises were terminated before the dough had fully doubled, and thus yeast did not have sufficient time to develop and to flavor the loaf. IF THE BREAD TASTES SOUR, "ALCOHOLIC": This sometime happens when a bread recipes is held too long in the refrigerator (sweet breads seem to be especially susceptible). IF THE BREAD IS DENSE AND DOUGHY: Either the dough was not kneaded enough, or the loaf was put into the oven before it had had a chance to double in the bread pan. IF THE BREAD IS DRY: Most likely too much flour was incorporated during kneading. IF THE CRUMB IS UNEVEN, WITH BIG HOLES IN THE MIDDLE OF THE LOAF AND UNDER THE TOP CRUST: There are two possible causes. First, the dough may not have become wholly integrated when it was formed. Next time, be sure to roll the dough into a tight cylinder and to slap, jab, squeeze, and press it into shape before setting it in the bread mold to rise. Second, the dough, may have over risen in the bread pan, causing large gas bubbles to form, especially beneath the top crust. Don't let the dough rise as much next time-or if does, punch it down, reshape the loaf, and let it rise again, keeping a careful eye on it. IF THE LOAF COLLAPSED OR LEVELED IN THE CENTER DURING BAKING: This is always due to the bread's having over risen before being put in the oven. >From: docden >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Terms Recipe By :Good Housekeeping, Feb 1998 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Baguette: A long, thin loaf with diagonal slashes in the top crust. Batarde: A medium-long loaf, wide in the center and tapered at the ends; also called a French loaf. Boule: A round loaf of white bread; the name is French for "ball". Ciabatta: A flat, chewy loaf with lots of holes in the dough and a flour-coated crust; the Italian name means "old slipper". Focaccia: Flat Italian bread with a pebbly, dimpled top; may be plain or made with herbs, onions, or olives. Fougasse: A low, lattice-cut loaf originally made in the south of France and sometimes studded with Mediterranean ingredients like anchovies or olives. Semolina Bread: Usually made with unbleached all-purpose flour and finely ground, unbleached patent durum flour, which gives the bread its characteristic pale-yellow color. Coarsely ground semolina flour, which has the texture of cornmeal and is used in pasta making, is traditionally dusted on the bread pans to prevent loaves from sticking. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breakfast Pull Aparts Recipe By :Therese Engstrom Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons yeast 1/2 cup warm water 1 1/2 cups scalded milk 6 Tablespoons oil 4 Tablespoons sugar 3 teaspoons salt 2 egg -- beaten 5 Cups flour -- (maybe 6) 1/2 cup butter -- melted -- TOPPING: 1 1/2 cups sugar 1/4 cup brown sugar 2 teaspoons cinnamon GLAZE 1/2 cup powdered sugar 2 teaspoons milk 1. Soften the yeast in the warm water. 2. Mix the scalded milk, oil, sugar, salt and cool. 3. Stir the beaten eggs and yeast mixture into the flour mixture. 4. Gradually add 5-6 cups of flour til you read a stiff dough. Knead. Rise til double. 5. While the dough is rising mix the topping ingredients and the glaze. 6. When the dough has doubled, punch down. Spray a pizza pan. 7. Pinch off a hunk of dough and roll in melted butter and then into the sugar mixture. Place the first in the center of the pan. Continue with succeeding hunks of dough, forming them to fit together--may look like quarter moons. 8. Rise til doubled. 9. Bake at 350 for 25 minutes. 10 Drizzle with glaze if desired. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche #2 Recipe By :Southern Living Cookbook Library "The Breads Cookbook" Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast -- (2 teaspoons) 3 Tablespoons warm water 1 3/4 cup flour 1 teaspoon sugar 1/2 teaspoon salt 3/4 cup butter or margarine 3 eggs Dissolve the yeast in water. Combine the flour, sugar and salt in a bowl and cut in the butter. Add the eggs and yeast and mix until smooth. Drop by tablespoonfuls into greased and floured custard cups or large muffin cups, placing 3 tablespoonfuls in each, and let rise until doubled in bulk. Bake in 450 degree oven for about 8 minutes. Brush with water and serve warm. Notes: From Southern Living Cookbook Library "The Breads Cookbook" Published by: Oxmoor House This was posted originally by mimisbox@hotmail.com >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : The dough was a bit on the sticky side, but I continued as directed. They turned out great but kinda flat on top, I filled the cups too full, I think. Plan to try it again, maybe a loaf this time, instead. They were rich, fluffy and buttery. None left, Hubby and Bunchkin ate them fresh and hot out of the oven... * Exported from MasterCook * Brioche #3 Recipe By :Southern Living Ckbk Library, "The Breads Cookbook" Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast -- (2 teaspoons) 3 Tablespoons warm water 1 3/4 cup flour 1 teaspoon sugar 1/2 teaspoon salt 3/4 cup butter or margarine 3 eggs Dissolve the yeast in water. Combine the flour, sugar and salt in a bowl and cut in the butter. Add the eggs and yeast and mix until smooth. Drop by tablespoonfuls into greased and floured custard cups or large muffin cups, placing 3 tablespoonfuls in each, and let rise until doubled in bulk. Bake in 450 degree oven for about 8 minutes. Brush with water and serve warm. >From: "Mimi's Box" - - - - - - - - - - - - - - - - - - - NOTES : Made this the other night with my bulk yeast. First time for me using "real" yeast. I've been a sourdough gal, yeast happens soooo fast! The dough was a bit on the sticky side (maybe need more flour?), but I continued as directed. They turned out great but kinda flat on top, I filled the cups too full, I think. Plan to try it again, maybe a loaf this time, instead. They were rich, fluffy and buttery. None left, Hubby and Bunchkin ate them fresh and hot out of the oven...the last one was eaten with honey drizzled over it, yum! * Exported from MasterCook * Brioche Bee Sting Cake (Nid D'abeilles - Bienenstich) Recipe By :Cooking Live Show #CL9045 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch quick brioche dough ***ALMOND BRITTLE TOPPING*** 6 tablespoons unsalted butter -- (3/4 stick) 1/4 cup honey 1/4 cup sugar 1 cup sliced -- blanched almonds ***PASTRY CREAM FILLING*** 1 cup milk 1/4 cup sugar 2 tablespoons cornstarch 4 large egg yolks 2 teaspoons vanilla extract 1 tablespoon kirsch -- optional 1 stick soft unsalted butter Butter a 2 by 10-inch pan and line the bottom with a piece of parchment or buttered waxed paper. To form the dough, fold it over on itself several times on a lightly floured surface and form it into a sphere, rounding it so that the outside skin of the dough is smooth and seamless. Cover the rounded piece of dough with a towel and allow to rest for 5 minutes. Then press dough evenly into the prepared pan and pierce it at 1-inch intervals with a fork. Cover the pan with a towel and allow the dough to rise until it is half again larger in bulk, about 30 minutes. Uncover the dough and refrigerate it for 20 minutes. Immediately after you refrigerate the dough, set a rack at the middle level of the oven and preheat to 350 degrees. To make the topping, combine all ingredients except the almonds in a small saucepan. Place the pan over low heat and bring the mixture to a boil stirring constantly. Stir in the almonds, then remove the pan from the heat, and pour the topping into a buttered, heat proof bowl and cool it to room temperature. After the dough has chilled for 20 minutes, remove it from the refrigerator and, using the back of a spoon or a small offset metal spatula, spread the almond topping evenly. Bake for about 30 minutes, until the topping is well caramelized and the dough is firm and baked through. Remove the pan to a rack to cool for ten minutes, then loosen the topping from the sides of the pan by inserting the point of a small sharp knife 1/2-inch down between the topping and the side of the pan. Unmold the cake, remove the paper and cool it on a rack. While the cake is baking prepare the filling: Combine 3/4 cup of the milk and the sugar in a non-reactive saucepan over low heat. Whisk once to mix in the sugar and bring to a boil. Meanwhile, whisk the remaining milk and cornstarch thoroughly in a small mixing bowl and whisk in the yolks. Whisk in the boiled milk in a stream and return the mixture to the pan. Replace pan over low heat and whisk constantly as the cream thickens and comes to a boil, about 2 minutes. Allow to boil, whisking 30 seconds. Remove from heat; whisk in vanilla. Divide the butter into 8 pieces and whisk into the cream one piece at a time. Pour the cream into a bowl, scrape sides of the bowl clean with a rubber spatula and press plastic wrap against the surface of the cream to prevent a skin from forming. Refrigerate cream until cold. Remove the cream from the refrigerator and whisk by hand until smooth, about 10 seconds. To fill the cake, slice it in half horizontally using a sharp serrated knife. Place the bottom layer on a platter and, using a small offset metal spatula, spread evenly with the filling. Cut the top of the cake into 10 or 12 wedges and rearrange them on top of the cake, fitting them closely together. (Pre-cutting the top eliminates pressure when the cake is cut and prevents the filling from oozing out). Recipe courtesy of Nick Malgieri >From the TVFN were originally posted and formatted by Angele Freeman at the MCrecipe List. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Loaf, Easy Recipe By :Cooking Live Show #CL9045 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 envelope (2 teaspoons) active dry yeast 2 1/4 cups unbleached -- all-purpose flour, -- divided 6 tablespoons unsalted butter 3 tablespoons sugar 1/2 teaspoon salt 2 large eggs Butter a loaf pan and cut a piece of parchment or waxed paper to fit the inside bottom of the pan. Butter the paper. About 40 to 45 minutes after placing the dough in the pan to rise, preheat the oven to 350 degrees, setting a rack in the middle level. In a small saucepan over low heat, warm the milk until it is just warm, about 110 degrees. Remove from heat and pour into a small bowl. Whisk in the yeast, then stir 1 cup of the flour into the yeast and milk mixture. Cover the bowl with plastic wrap and set aside at room temperature while preparing the other ingredients. It may begin to rise slightly before you add it to the other ingredients. Cut the butter into 6 or 8 pieces and combine with sugar and salt in the work bowl of a food processor, fitted with the metal blade. Pulse at one-second intervals until the mixture is soft and smooth, scraping the inside of the bowl several times to ensure even mixing. Add the eggs, one at a time, and process until smooth. If the mixture appears curdled, continue to process for about 1 minute longer, until it looks smoother. (It may remain somewhat curdled in appearance.) Add the remaining 1 1/4 cups flour, then the milk-yeast-flour mixture, scraping it from the bowl with a rubber spatula. Pulse at one-second intervals until the ingredients form a soft, smooth dough. Then process continuously for fifteen seconds. Remove work bowl from base and remove blade. Scrape dough onto a generously floured work surface and fold it over on itself several times to make it more elastic. Press the dough into a rough rectangle, about 9 x 5-inches. Fold each side about 1-inch in toward the center and press firmly to seal. Then starting at the top of the rectangle, fold the dough to the middle. Fold the bottom of the dough up past the seam and pinch to seal. Place the dough in the prepared pan, seam side down. Press the top of the dough firmly with the palm of your hand to flatten it and fill the pan evenly. Cover with a piece of buttered plastic wrap or a towel and allow to rise until it is about one inch above the rim of the pan. Using the corner of a razor blade or the tip of a sharp knife held at a 30 degree angle to the top of the loaf, cut a slash down the middle of the top beginning and ending about one inch from the ends of the loaf. Bake the loaf for about 40 minutes, until it is well risen and a deep golden color. Place the pan on a rack to cool 5 minutes. Then invert the loaf to the rack and turn it on its side to cool. >From the TVFN were originally posted and formatted by Angele Freeman at the MCrecipe List. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/3 cup unsweetened cocoa powder -- (prefer Dutch cocoa) 1 1/2 tsp active dry yeast 1 3/4 cups bread flour 2 tablespoons bread flour 1/2 cup sugar 1 tsp. salt 1 1/2 Tbsp. vegetable oil 1 Whole egg 1/3 cup walnuts Bring the water to a boil. Add cocoa and stir until completely dissolved. Let cool to room temp. Add the cocoa mixture and all remaining ingredients, except nuts and process on specialty bread cycle. At the beep, add nuts. If desired, while still warm, frost with chocolate glaze-combination of powdered sugar, cocoa and milk. >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : Heavenly warm with cold milk or spread with peanut butter, melted by the warmth of the bread. * Exported from MasterCook * Butter Biscuits Recipe By :Steve Dulce Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups flour 1/2 Teaspoon salt 4 1/2 Teaspoons baking powder 3/4 Cup butter or margarine 1 1/8 Cups Milk Preheat electric oven to 450 F. Sift flour, salt, and baking powder into mixing bowl. Using a pastry blender, cut in butter. Add milk all at once and stir just until all flour is dampened. Drop batter by 2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Serve hot. Makes 24 biscuits. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Rum Monkey Bread Recipe By :Desserts From Your Bread Machine, Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Syrup: 1/4 Stick butter 1/4 Cup sugar 2 Tbsp water ---1/4 cup rum Dough: 1 Large egg 2 Tsp rum extract 1/2 Stick butter 3/4 Cup milk 1 1/2 Tsp salt 1/4 Cup sugar 3 Cups bread flour 2 Tsp yeast Bring the first three syrup ingredients to a boil and simmer for five minutes. Then 1/4 cup rum is added and simmered for five minutes more. Then remove from stove and pour into a small bowl to cool. This is done whilst the dough is kneading.Use Basic cycle. At the end of the cycle, dump dough onto floured bowl and, working quickly, dived into 32 balls. Shape into spheres with hands. Dip balls into syrup and place back into pan, making several layers. Place pan back into machine and allow to complete rising and baking. Any excess syrup can be used as a dip. >From: Ben Strong - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread #6 Recipe By :Toastmaster manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb: -- 1.5 lb: 3/4 cup buttermilk -- 1 c + 2 tbsp 2 tbsp oil -- 3 tbsp 1 tsp lemon juice -- 1 tsp 1 tsp salt -- 1-1/2 tsp 2 tbsp honey -- 3 tbsp 2 1/2 cup flour -- 3-1/4 c 1/4 tsp baking soda -- 1/4 tsp 1/4 tsp yeast -- 1-1/2 tsp >From: sue@interport.net (Sue) - - - - - - - - - - - - - - - - - - - NOTES : This is a great basic white bread recipe; nice toasted or for sandwiches. Add a teaspoon of dried dill weed for a different and delicious twist. * Exported from MasterCook * Buttermilk Bread #7 Recipe By :Baking with Julia Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp instant yeast 3 tablespoon powdered buttermilk 1 teaspoon salt 3 cups bread flour 1 tablespoon unsalted butter -- room temp. 3 tablespoons pure maple syrup 1 cup water -- room temp. Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. >From: Dot McChesney - - - - - - - - - - - - - - - - - - - NOTES : I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite taste difference for the better. This rises really high! Might try cutting the yeast back just a bit... * Exported from MasterCook * Buttermilk Raisin Bread Recipe By :Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large -- Small -- or dry buttermilk powder -- 3 T -- 2 T 7/8 cup water -- 5/8 C 1 Egg -- 1 3 cups Flour -- 2 cups 1 teaspoon Salt -- 1 teaspoon 3 Tablespoons Sugar -- 2 Tablespoons 1/3 cup Margarine -- 1/4 cup 1/4 teaspoon Baking Soda -- 1/4 teaspoon 2/3 cup Raisins -- 1/2 cup 1 1/2 teaspoon Yeast -- 1 1/2 teaspoon Place all ingredients in bread pan, select Light crust setting. >From: nortsand@juno.com (sandy melnick) - - - - - - - - - - - - - - - - - - - NOTES : Following is my favorite raisin bread.