* Exported from MasterCook * Buttery Sweet Bread Recipe By :Fleischmann's Yeast Bread Machine Book Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Milk 1/3 cup water 1 large egg 1/4 cup butter or margarine cut up 1 teaspoon salt 3 1/3 cups bread flour 1/4 cup sugar 2 teaspoons yeast Add ingredients to bread machine pan in the order suggested by manufacturer. Use Basic cycle; light or medium/normal color setting.* Makes a 1-1/2 lb. loaf of bread. >From: jrjet@mtco.com (Dot & Tim McChesney) ----- Notes: This one has a few more ingredients in it than others for a daily type bread but BOY! it is sooo good! And it makes excellent grilled cheese. Hope you enjoy Per serving: 2405 Calories; 62g Fat (23% calories from fat); 68g Protein; 390g Carbohydrate; 320mg Cholesterol; 2724mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzone Recipe By :Donna German II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cups bread flour 2 1/2 teaspoons active dry yeast ***SPINACH FILLING*** 10 1/2 ounces frozen chopped spinach garlic powder -- to taste 2 tablespoons olive oil 1 cup provolone cheese -- grated 1 cup mozzarella cheese -- grated Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following...... SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach. >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - NOTES : I LOVE these!!! I serve them with a spaghetti sauce that has sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I used to eat them at the mall and wish I knew how to make them! Let us know what you think! This recipe that we use is found in Donna German's book II. * Exported from MasterCook * Captain Pugwash Pungent Chestnut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 tablespoons yeast 4 Tablespoons honey 1 pinch salt 3 tablespoons olive oil 1 cup chestnuts -- peeled 1 dash Peach schnapps 2 tablespoons oil Start the yeast culture off by mixing the honey, water and yeast. Meanwhile put the chestnuts into a pan add the spirits ('liquor' I think you say in the US of A) and cover with a little water. Bring this to the boil and simmer with a lid on until the chestnuts are soft (Too much boiling turns everything to a mush). Mix the flour, salt and honey into the bowl with a dash of olive oil. When the chestnuts are soft drain the liquid into the flour mixture and mix quickly (or if you are patient you could wait for it to cool- I find it doesn't really matter). Chop up the chestnuts into little bits and add to the flour. Mix it all up, add the yeast and begin the knead. Keep going all the way and let the dough rest 2 or three times. Knock down at least twice and then split into your favorite tins (I use 3 small 5x2x3 tins). Place in the oven at 400 + and cook until golden brown. Turn out onto the wire rack and if you can wait that long ;) let the bread cool. I can't really tell you what to do here as ours never lasts that long! Start the yeast culture off by mixing the honey, water and yeast. Meanwhile put the chestnuts into a pan add the spirits ('liquor' I think you say in the US of A) and cover with a little water. Bring this to the boil and simmer with a lid on until the chestnuts are soft (Too much boiling turns everything to a mush). Mix the flour, salt and honey into the bowl with a dash of olive oil. When the chestnuts are soft drain the liquid into the flour mixture and mix quickly (or if you are patient you could wait for it to cool- I find it doesn't really matter). Chop up the chestnuts into little bits and add to the flour. Mix it all up, add the yeast and begin the knead. Keep going all the way and let the dough rest 2 or three times. Knock down at least twice and then split into your favorite tins (I use 3 small 5x2x3 tins). Place in the oven at 400 + and cook until golden brown. Turn out onto the wire rack and if you can wait that long ;) let the bread cool. I can't really tell you what to do here as ours never lasts that long! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : My friend Sally sent this to me. She stated in her note to me: I saw this today and it made me laugh, so had to send it to you. Mostly because of the name. Name is cute ... especially since my daughter has a pug... * Exported from MasterCook * Carrot Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 pound loaf) 1 cup plus 2 tablespoons water 1/2 cup shredded carrots 2 tablespoons margarine or butter -- softened 2 tablespoons sugar 3 cups bread flour 1 cup fiber one cereal 1 1/2 teaspoons dried dill weed 1 teaspoon salt 1 1/2 teaspoons yeast -- (2 pound loaf) 1 1/3 cups water 2/3 cup shredded carrots 2 tablespoons margarine or butter -- softened 2 tablespoons sugar 4 1/4 cups bread flour 1 1/3 cups fiber one cereal 2 teaspoons dried dill weed 1 1/2 teaspoons salt 1 1/4 teaspoons yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack. Yeast amount is correct through proportionately less than that called for. >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #12 Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holiday Breads International Breads Jewish Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp yeast 3 cups white bread flour 2 Tbsp sugar 1 1/2 tsp salt 1/4 cup butter -- (margarine works) 2 eggs 1 egg yolk 3/4 cup water 3/4 tsp poppy seeds -- * * (If you braid the bread, use these seeds to top it after shaping it.) Mix as directed by your breadmaker. >From: "LaDonna Edgington" - - - - - - - - - - - - - - - - - - - NOTES : I have made this recipe for challah in my DAK, and everyone loved it. You can mix it on manual and braid it, if you wish. * Exported from MasterCook * Cheddar Cheese Bread #2 Recipe By :The Bread Machine Cookbook, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp. yeast 2 cups bread flour 1/3 tsp. salt 2 tsp. sugar 2 tsp. butter or margarine 2/3 cups water -- or milk At beep add: 1/2 cup shredded cheddar cheese. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - NOTES : I changed this recipe by using 1/2 cup crumbled feta cheese instead of cheddar, (and no onion), put it all in the machine at once using overnight timer setting. The result was a wonder strong flavored loaf that was somewhat like sour dough. Hope that you enjoy it as much as we did. I am sending the one pound recipe...you can adjust for the size loaf you need. * Exported from MasterCook * Cheddar, Bacon And Olive Bread Recipe By :Virginia Reynolds Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 2 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon dry mustard generous pinch cayenne pepper 1/4 cup margarine -- softened 1 cup sharp cheddar cheese -- shredded 1 egg 1 cup buttermilk 1 teaspoon Worcestershire sauce 5 slices bacon -- cooked and crumbled 1 cup pitted ripe olives -- coarsely chopped Mix together flour, sugar, baking powder, soda, salt, dry mustard, and cayenne. Cut in margarine until mixture resembles coarse meal. Stir in shredded cheese. In a small bowl, combine egg, buttermilk and Worcestershire sauce. Make a well in flour mixture and pour in liquid; mix until just moistened. Stir in bacon and olives. Turn batter into a greased 9x5x3 inch loaf pan. Bake at 3750 30 to 40 minutes. Turn out of pan and cool on wire rack. TO make muffins, divide batter among 12 well greased muffin pans. Bake at 3750 for 20-25 minutes. Serve warm. >From: jrjet@mtco.com (Dot & Tim McChesney) ----- Per serving (excluding unknown items): 2649 Calories; 124g Fat (42% calories from fat); 86g Protein; 297g Carbohydrate; 335mg Cholesterol; 6244mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Onion Burger Buns, One Bowl Recipe By :joanne@gunnison.com Serving Size : 1 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 3/4 34 cups unsifted flour -- (5 3/4 to 6) 3 tablespoons sugar 1 1/2 tsp salt 2 packages active dry yeast 2 tablespoons softened margarine 2 cups very hot tap water 1 1/2 cups sharp cheddar cheese -- grated 1/4 cup onion -- finely chopped In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese, onion and enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down; turn out onto lightly floured board. Divide dough into 20 equal pieces. Form each piece into a smooth ball; place balls 2 inches apart on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Bake in hot oven (400 degrees) about 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks. [It goes without saying, so why am I adding this, but Fleischman margarine and yeast are specified here...] >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : The buns recipes are excellent. * Exported from MasterCook * Chicago Style Pizza Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Dough Cycle Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached white flour -- OR a mixture of white and whole wheat 1/4 cup gluten flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup oil 1 package yeast or 1 tablespoon bulk dry yeast 1 1/4 cups warm water Pesto sauce -- optional Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor. For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting. Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce. Seasoned pepper, ground chipotle pepper, or crushed red pepper may be added to the dough instead of black pepper for a more spicy flavor. >From: Ken Vaughan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicago Style Pizza Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato sauce (28 oz.) ***OR*** 1 16 ounce can sauce with 1 can (6 0z) tomato paste 6 ounces water (or less for thicker sauce) ***SEASONINGS*** 1/2 teaspoon salt (optional) 1/2 teaspoon garlic powder 2 teaspoons Italian seasoning 2 teaspoons fennel seed 2 teaspoons onion powder 1 tablespoon sugar Mix all the ingredients and allow to set for at least 30 minutes before use. The Fennel Seed is a key to the flavor!! Fresh herbs in season replace the Italian seasoning. Finely minced fresh onion can replace the onion powder. Ken's favorite -- omit the salt and add a few chopped anchovy fillets or 2 teaspoons of anchovy paste. This sauce is thick and spreads well. >From: Ken Vaughan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup unsweetened baking cocoa 1/4 tsp baking soda 1/4 cup sugar -- (to taste ) (1/4 to -- 1/2) 2 tsp baking powder 1/2 cup shortening 1 tsp vanilla 1/2 cup milk Combine the dry ingredients. Cut in the shortening as you would do for pie dough to achieve a crumb texture. Mix vanilla and milk. Gradually stir liquids into flour mixture to produce a soft dough . Knead briefly on a lightly floured surface . Roll or pat dough out to 1/2 inch thick. Cut out with biscuit cutter and bake 450F for 12 to 15 minutes or done. These are nice for breakfast with butter and jam or could even be used as a dessert biscuit. The number of biscuits you get are dependent on how large or small your biscuit cutter is.These freeze well . Enjoy! From: Joan Ross - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chocolate Chip Bread #2 Recipe By :Donna German's Bread Machine Cookbook III Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (large loaf) 1 Cup milk 2 Tablespoons margarine 2 eggs 2 Tsp. vanilla extract 4 Tablespoons sugar 2 Tablespoons unsweetened cocoa 1/2 Tsp. salt 3 Cups bread flour 2 Tsp. yeast at the beep add: 1/2 Cup chocolate chips -- (1/2 to 2/3) -- or M&M's Add ingredients according to manufacturers suggestion. >From: Luvmysable@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Spiced Rum Bread #2 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 -------- ------------ -------------------------------- -- 1.5LB. LOAF 1 3/4 Teaspoons yeast 1 Cup skimmed milk 5 Teaspoons Rum extract 2 Teaspoons vanilla 4 egg yolks -- (or 7 whites(?) 5 Tablespoons oil 3 Cups bread flour 8 tablespoon. bread flour -- or 1.5cups bread flour -- plus 1 1/2 Cups whole wheat flour -- plus 1 1/2 Teaspoons pns. gluten 4 Tablespoons sugar 1/2 Cup cocoa powder 1 Teaspoon salt 2 Teaspoons cinnamon 1 Teaspoon allspice MEDIUM CRUST SETTING NOTE:watch rising, if starts to rise too high for your ABM,punch some holes in top of bread to deflate it some, but watch occasionally during baking(as still has 2 cups,plus16-17teaspoons liquid!), tendency to mushroom (so cut down on liquids, etc.) >From: "Larry Ziegler" - - - - - - - - - - - - - - - - - - - NOTES : Starts out looking like a thick batter, but then becomes more doughy (even with 1.5Cs WHOLE WHEAT!!), BUT REALLY GOOD! * Exported from MasterCook * Chocolate Swirl Brioche Recipe By :Chocolatier Magazine Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brioche dough: 2 tablespoons warm water -- (110 to 115 degrees F) 2 tablespoons granulated sugar -- divided, plus 1 teaspoon granulated sugar 2 teaspoons dry yeast 3 1/2 cups all-purpose flour 1 1/2 teaspoons salt 9 large eggs -- at room temperature, divided 1 cup unsalted butter -- (2 sticks) softened --- Chocolate filling: 3 ounces semisweet chocolate -- finely chopped 1/2 cup heavy cream 1 large egg -- lightly beaten 1 teaspoon vanilla extract YIELD: 2 loaves DIFFICULTY: ** PREPARATION: 1 hour plus rising, baking, and cooling times. Make the brioche dough: 1.In a small bowl, combine the water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy; if the mixture is not foamy, the yeast may be inactive and should not be used. 2.In a 4 1/2-quart bowl of a heavy-duty electric mixer set on low speed, using the paddle attachment, combine the flour, the remaining 2 tablespoons sugar, salt, and the yeast mixture. Add eight of the eggs, one at a time, until combined. Increase the speed to medium and continue to beat the mixture for 3 minutes, or until the dough is smooth and elastic. At low speed, add the butter 1 tablespoon at a time, until it is incorporated into the dough. Transfer the dough to a large, buttered bowl. Cover the bowl with a tea towel and allow the dough to rise in a warm, draft-free place for 1 1/2 hours, or until almost doubled in bulk. While the dough is rising, make the chocolate filling. Make the chocolate filling: 1.Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate, and allow it to stand for 30 seconds to melt the chocolate. Gently whisk the chocolate mixture until smooth. Whisk in the beaten egg and vanilla. Transfer the filling to a small bowl, cover with plastic wrap, and refrigerate until the brioche dough is ready to fill. Shape the brioche dough: 1.After the brioche has risen, punch the dough down and cover the bowl with plastic wrap. Place the dough in the refrigerator for at least eight hours, or up to two days. 2.Butter two 8-1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a floured work surface, divide the brioche dough in two. Working with one half of the dough at a time, roll each piece into a 7-by-15-inch rectangle. Spread half of the chilled chocolate filling over each rectangle, and roll each into a tight jelly roll, starting with a short end. Gently place each roll seam-side-down into one of the prepared pans. Cover the pans with a tea towel and allow the brioche loaves to rise at room temperature for one hour. Bake the loaves: 1.Position a rack in the center of the oven and preheat to 375 degrees F. Crack the remaining egg into a small bowl. Add 1 teaspoon of water and whisk until smooth. Using a pastry brush, brush the eggwash over the tops of the brioche loaves. Bake the loaves for 35 to 40 minutes until the loaves are deep golden brown. Cool the loaves in the pans set on a wire rack for 10 minutes. Unmold and cool the loaves on the rack completely before slicing. This was typed by docden and posted to the Homehearth list >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta, Italian Flat Bread Recipe By :Homearts Recipes: Folk Breads Serving Size : 24 Preparation Time :4:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 teaspoon sugar 5 cups all-purpose flour 1 tablespoon salt 2 tablespoons milk 2 tablespoons extra virgin olive oil 1. In cup, combine yeast, sugar, and 1/4 cup warm water (105 to 115 degrees F.). Let stand until yeast mixture foams, about 5 minutes. 2. Into bowl of heavy-duty mixer, measure flour and salt. With wooden spoon, stir in milk, olive oil, yeast mixture, and 2 cups warm water (105 to 115 degrees F.) until blended. With dough hook, mix on medium speed 15 minutes or until dough becomes elastic. (Or, if you prefer to mix by hand, in very large bowl, combine ingredients as above and stir with wooden spoon 15 minutes or until dough becomes elastic.) This is a very sticky and moist dough; resist the urge to add more flour, and do not knead or stir for less than the suggested time. 3. Scrape dough into greased large bowl; with greased hand, pat top of dough to coat. Cover bowl with plastic wrap, and let dough rise in warm place (80 to 85 degrees F.) until doubled, 1 to 1 1/2 hours. 4. Flour large cookie sheet. With floured hand, punch down dough and divide it in half. Turn pieces of dough onto cookie sheet, about 3 inches apart; cover and let rest 15 minutes for easier shaping. With hands, pull 1 piece of dough into 14" by 4" oval. Repeat with remaining piece of dough, still keeping loaves 3 inches apart. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to cookie sheet. Sprinkle loaves lightly with flour. Cover and let rise in warm place until doubled, about 30 minutes. 5. Preheat oven to 425 degrees F. Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 25 to 30 minutes until golden, using spray bottle to spritz loaves with water 3 times during first 10 minutes of baking. Cool loaves on wire rack. Each serving: About 105 calories, 3 g protein, 20 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 270 mg sodium. Yields: 2 loaves, 12 servings per loaf. Work Time: 30 minutes plus rising and cooling; Total Time: 1 hour plus rising and cooling. GH: New Bread Winners Mar 98 >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Try this flat Italian bread with any hearty soup or stew. We also like it with a simple green salad. http://homearts.com/gh/food/28brea21.htm * Exported from MasterCook * Cinnamon Applesauce Bread Recipe By :unknown Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Flour 1 Tbsp Baking Powder 1 1/2 Tsp Ground Cinnamon 1/4 Tsp Salt 1 Egg 1 cup Chunky Applesauce 3/4 cup Firmly Packed Brown Sugar 2/3 cup Skim Milk 2 Tbsp Oil 1 1/2 cup Bran Flakes Cereal 1/4 cup Chopped Walnuts -- Optional Prep Time:15 mins. Ready In:1 hr. 10 mins. Skill: Learning Cook Serves:18 HEAT oven to 350F. MIX flour, baking powder, cinnamon and salt in large bowl. Beat egg in small bowl; stir in applesauce, sugar, milk and oil. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts. Pour into 9x5-inch loaf pan which has been sprayed with no stick cooking spray. BAKE 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. NOTE: For easier slicing, wrap bread and store overnight. Nutrition Info (per Serving) Calories 120 Total Fat 2 g Cholesterol 10 mg Sodium 130 mg Carbohydrates 23 g Dietary Fiber 1 g Protein 2 g >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Pecan Coffee Ring With Orange Icing 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 ***CINNAMON PECAN FILLING*** 2 cups pecan pieces 3/4 cup sugar 1 teaspoon ground cinnamon white of 1 large egg 1 teaspoon grated lemon zest 3/4 cup strained apricot preserves 1/2 cup raisins or currants ***CONFECTIONERS' SUGAR ICING*** 2 cups confectioners sugar 1/4 cup orange juice Line a cookie sheet or jelly roll pan with parchment or foil. Roll dough into an 8 by18-inch rectangle. Fold the dough in half the long way, slide the 4 by18-inch dough onto a cookie sheet, cover with plastic wrap and refrigerate. To make the filling, place the pecan pieces in the work bowl of a food processor. Process until they are reduced to a paste. Add the sugar and pulse several times to mix. Add all the filling ingredients except the preserves. Remove the rectangle of dough from the refrigerator and unfold it on the work surface. Spread the dough evenly with the filling, using a small offset metal spatula. Stir the preserves to soften them, then spread evenly over the filling with a spatula. Sprinkle with the raisins. Begin at one of the long ends and roll the filling up in the dough to form a roll about 18-inches long. If the dough has softened during the spreading and rolling, cut the roll in half, slide both pieces onto a pan and refrigerate until firm, about 15 minutes. Mark the top of the roll at 1 1/2-inch intervals, then cut through with a sharp, thin knife, making 12 slashes in the roll. Arrange the slashed piece of dough on the pan and connect the ends. Fan out the cut portions. Cover pan with buttered plastic wrap and allow dough to rise until the spaces between the rolls are filled in, up to one hour. About 40 minutes after putting the cake to rise, set a rack at the middle level of the oven and preheat to 350 degrees. Bake about 45 minutes, until the dough is firm and baked through and a deep golden color. Place the pan on a rack until cool enough to handle, then slide to a cooling rack. When cool, invert to a platter and drizzle the cake with the icing. To make icing: Combine confectioners' sugar and orange juice and place over low heat. Stir until luke-warm, then drizzle over cooled cake. 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 * Cinnamon Raisin Bread #3 Recipe By :Betty Crocker Bread Machine book 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 cup Water -- Plus 2 Tbsp Water 2 Tbsp Butter Or Margarine -- Softened 3 cup Bread Flour 3 Tbsp Sugar 1 1/2 Tsp Salt 1 Tsp Ground Cinnamon 2 1/2 Tsp Yeast 3/4 cup Raisins Measure carefully placing all ingredients except raisins in the bread pan in order given by machine manufacturer. Add raisins at the raisin/nut signal or 5 to 10 minutes before last kneading cycle. use medium or light crust, sweet or basic/white cycle if your machine has that. NOTE: DO NOT USE DELAYED CYCLE WHEN YOU HAVE INGREDIENTS THAT WILL SPOIL SUCH AS EGGS, MILK, BUTTER. Also, remove bread from pan as soon as you can once baking has been completed so the bread doesn't get soggy. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 156.5 Fat 2.2g Carb 30.5g Fib 1.3g Pro 4.1g Sod 247mg CFF 12.5% * Exported from MasterCook * Cinnamon Sunrise Bread #2 Recipe By :More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 1/3 cups white bread flour 1 1/2 tablespoons dry milk 3 tablespoons brown sugar 1 teaspoon salt 1/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan bits 2 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Biscuits Recipe By :PICK OF THE DAY SHOW #PD7709 #17 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups flour 1 Tablespoon baking powder 1/2 Teaspoon baking soda 1/2 Teaspoon salt 5 Tablespoons butter -- cut in pieces 1 Cup coconut milk 1 Cup Toasted Sweet Coconut -- grated 1/2 Cup dried papaya -- chopped 2 Tablespoons butter -- melted Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, Removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds. Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut. Bake in a preheated 450F oven for 12-15 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coffee Cake Bread With Dried Fruit, Special Recipe By :What Can I Do With My Bread Machine, Barbara Norman Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (1 Lb Loaf) 3 1/2 cup Bread Flour 1 Tsp Salt 1/2 cup Sugar 1/4 Lb I Can't Believe It's Not Butter - Light -- *Note 3/4 cup Egg Beaters=AE 99% Egg Substitute -- **Note 1/2 cup Water 1 Tbsp Dry Yeast 2/3 cup Dried Cherries -- ***Note 1/3 cup Chopped Almonds -- ****Note Optional Because this is a 1 1/2 lb loaf that I made, it is supposed to serve 14 but realistically I felt it should serve 10 and this is what I based the nutritional analysis on. *NOTE: Original recipe used butter (1 stick =3D 8 Tbsp), cut into 1/2"= pieces **NOTE: Original recipe used 3 eggs ***NOTE: Or dried fruit such as dried dates, apricots, blueberries or cranberries ****NOTE: Or walnuts or pecans (if desired) Place all ingredients except the dried fruit in the machine according to the manufacturer's instructions. Bake the bread on the white bread cycle. Add the chopped fruit after the first kneading or according to the manufacturer's recommendation on when to make additions. When the baking is complete, remove the bread pan from the machine with potholders or oven mitts. Turn the pan upside down, and shake out the loaf. Place the bread on a wire rack to cool. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This tasted better then I expected it to. This specialty is often similar in taste to a sweet, fragrant bread. It is richer and sweeter than most other breads. Plain or toasted it is outstanding. Cal 296.5 Fat 7.5g Carb 48g Fib 1.9g Pro 8.3g Sod 314mg CFF 23% * Exported from MasterCook * Coffee Spice Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoon Yeast 3 cup Bread flour 1/4 teaspoon Allspice 1/4 teaspoon Ground cloves 1 teaspoon Cinnamon 1 teaspoon Salt 3 tablespoon Sugar 1 Egg 1/4 cup Vegetable oil 1 cup Coffee - leftover Generous handful raisins at the "beep" >From: myron@america.com (Myron Menaker) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw Bread Recipe By :myron@america.com (Myron Menaker) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup. water 2 tablespoon. honey 1 teaspoon. salt 2 cup. bread flour 1 cup. whole wheat flour 1 cup. cole slaw mix -- (see note) 1 tablespoon. butter -- (or margarine) 2 teaspoon. yeast (Note: Cole slaw mix, available in the produce section of the supermarket, is a mix of several colors/kinds of cabbage and carrots. I added 1/2 cup with the flour and 1/2 cup at the "beep.") Add ingredients to your pan in the order suggested by your ABM manual. Bake on basic white and medium crust settings. Enjoy! - - - - - - - - - - - - - - - - - - - NOTES : Well, here goes....it was delicious! And no one guessed what made it both tasty and colorful! --- I have only been on this list several weeks now & I am enjoying it very much. I just had to say that I made the Cole Slaw bread that someone posted (sorry, don't know who) last week. I have to say that out of all the breads that I have made in my ABM it came out just perfect. It was extremely light especially considering that it had 1 cup of whole wheat flour in it. I did make 2 changes to the recipe. I used applesauce instead of the oil & I added 1 T. of gluten for the whole wheat flour. I didn't think that it was going to turn out at all because I was not paying attention to the dough & when it came time to add the cole slaw at the "beep" I noticed that the dough was way too "wet" so I quickly added more flour with 10 min. of kneading time left, but it still was perfect. [Judy VonNeumann ] * Exported from MasterCook * Corney Bread Recipe By :The Bread Machine Cookbook VOL II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Medium size loaf: 1 1/2 tablespoons Vegetable Oil 3/4 tsp Vanilla Extract 1/2 tsp Salt 1 1/2 tablespoons Brown Sugar 1/2 tsp Nutmeg 3/4 Cup Bread Flour 2 1/4 Cups Cornmeal 1 1/2 tsp. Yeast >From: klevans - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dilly Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 lb. loaf): 3 cups bread flour 6 tablespoon. snipped fresh dill -- or 3 T. dried dillweed -- (I use 2 T. dried) 2 tablespoon. dry milk 1 1/2 teaspoon. salt 3/4 cup water 1/2 cup lowfat cottage cheese 2 tablespoon. canola oil -- or safflower or sunflower oil -- (I use Canola) 2 teaspoon. honey 1 package active dry yeast Program the breadmaker for the whole wheat mode. >From: "Helen Miller" - - - - - - - - - - - - - - - - - - - NOTES : This is our family's favorite. * Exported from MasterCook * Country Crunch Recipe By :BREAD MACHINE MAGIC - HELPFUL HINTS, Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cans water 1/2 tablespoon unsalted butter 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 3 cans bread flour 2 teaspoons active dry yeast Select basic white bread setting, medium crust. Can use rapid bake cycle & delayed timer. >From: "Janis Russell" - - - - - - - - - - - - - - - - - - - NOTES : It's a basic white bread using minimal ingredients. It rises well, makes excellent toast and is great for sandwiches. If you buy your bread flour and yeast in bulk, this is a very inexpensive, yet tasty bread. * Exported from MasterCook * Cranberry Bread #5 Recipe By :Great Bread Machine Recipes, Norman A Garrett, pg 93 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 Tsp Active Dry Yeast -- (1/2 t) 1/4 cup Sugar -- (2 T) 3 cup Bread Flour -- (2 C) 2 Tsp Orange Peel -- (1 1/2 t) 1/2 Tsp Salt -- (1/2 t) 1/2 cup Cranberries -- (1/4 C) 3 Oz Warm Water -- (1/4 C) 1 Tbsp Olive Oil -- (2 t) 3 Oz Orange Juice -- (1/4 C) 1 Egg -- (1) 2 Tbsp Chopped Nuts -- (4 t) 1. For Panasonic/National machines, use 3 t of yeast for the 1 1/2 lb loaf. 2. Nuts are best added during the mix cycle, if your machine has one. If your machine does not have a mix cycle, you can either add the nuts at the beginning (with the rest of the ingredients) or after the initial mixing has taken place. Entered into MasterCook by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - NOTES : The tart, tangy flavor of cranberries is predominant in this light, pink bread. A slice is excellent with meat, especially poultry or pork. Cal 127.6 Fat 2.2g Carb 23.1g Fib 0.9g Pro 3.8g Sod 71mg CFF 15.5% * Exported from MasterCook * Cranberry Orange Tea Bread Recipe By :The Art of Quick Breads - Beth Hensperger Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup cranberries -- whole, fresh 1 cup sugar 2 cup flour, all-purpose 1 Tbsp baking powder 1/2 Tsp ground nutmeg 1/4 Tsp ground ginger 1/4 Tsp Salt grated zest of two oranges 1/2 cup walnuts -- chopped 3/4 cup fresh orange juice 1/2 cup egg beaters=AE 99% egg substitute 1 Tsp vanilla extract 4 Tbsp unsalted butter -- melted Preheat oven to 350F. Combine the cranberries and sugar in the work bowl of a food processor fitted with the steel blade. Pulse to coarsely grind. Set aside. In a large bowl, combine the flour, baking powder, spices and salt. Add the orange zest and walnuts. Toss to blend. In a small bowl, combine the orange juice and egg substitute. Beat with a whisk until frothy. Add the vanilla extract and cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a spatula just until moistened and cranberries are evenly distributed. Pour the batter into a loaf pan coated with cooking spray. Bake on the center rack of the preheated oven for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. The top surface should be crusty and golden. Turn the loaf out onto a wire rack to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 202.1 Fat 5.1g Carb 36.6g Fib 0.6g Pro 3.2g Sod 151mg CFF 22.3% * Exported from MasterCook * Cuban Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup warm Water 3 cup Bread flour 1 teaspoon Salt 1 packet Yeast Dump into pan and bake! >From: myron@america.com (Myron Menaker) - - - - - - - - - - - - - - - - - - - NOTES : Here's one which is simple, inexpensive and comes out perfectly every time! * Exported from MasterCook * Date Nut Bread With Cream Cheese And Walnuts Recipe By :Whole Family Cookbook" by Jeff Smith Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Pitted Dates -- chopped 1 cup Water -- boiling 1/2 cup Dark brown sugar 1 Egg -- beaten 3 Tbsp Shortening -- melted 1 Tsp Vanilla extract 2 cup All-Purpose Flour -- sifted 1 Tsp Salt 1/2 Tsp Baking soda 1 1/2 Tsp Baking powder 1/2 cup Walnuts -- coarsely chopped Place the dates in a mixing bowl and add boiling water. Let stand until fairly cool. Then add the brown sugar, egg, shortening and vanilla. Stir the flour, salt, baking soda and baking powder into the mixture. Add nuts. Stir until mixed. Bake in a greased and floured loaf pan in a preheated 350F oven for 1 hour. Remove to a cooling rack. > From "Whole Family Cookbook" by Jeff Smith (wrv). Waldine, Slidell, La. Submitted by: Rose Ray dsjn00a. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 284.3 Fat 6.9g Carb 52.9g Fib 2.6g Pro 5g Sod 422mg CFF 21% * Exported from MasterCook * Diastatic Malt Recipe By :"Yolanda Welch" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- wheat water You buy wheat, soak it overnight in water, drain water, cover with water, allow to sit on counter until sprouts form about the same length as the wheat. Then place on cookie sheet and place in oven. Dry at about 250 degrees, do not brown. When dry place in coffee grinder(clean out coffee grounds well) and grind to coffee-like consistency. Use in your bread and enjoy. - - - - - - - - - - - - - - - - - - - NOTES : For those overachiever types like me: You can make diastatic malt. I found this recipe for it years ago (when I was sorta a back to the earth person) and it is really easy. * Exported from MasterCook * Diastatic Malt, An Alternative To Sugar Recipe By :Whole Foods for the Whole Family Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheat berries tepid water In a seed sprouter or a wide-mouth quart canning jar, with the ring fitted with a plastic strainer, fine cheesecloth or rust-proof mesh screening, soak wheat berries overnight in water to cover. Drain well and place the jar in a shallow pan, tilted so that excess water can drain out and air can circulate. Cover loosely with a cloth. Keep in a warm, dark place, rinsing and draining twice a day. When the sprouts are about the same length as the grain, rinse and drain well and spread the sprouts on 2 ungreased cookie sheets. Dry in a 150F oven, no hotter, for about 8 hours, or until sprouts are crunchy. Grind them in a food mill, seed grinder or blender. Store in a dry, airtight container in the refrigerator. Will keep indefinitely. Use in yeast breads at the rate of about 1 T. malt in place of about 1/4 C. honey or other sweetener. Use to flavor milkshakes and cereal, too. >From Karen Sonnessa - - - - - - - - - - - - - - - - - - - NOTES : I haven't tried this personally, but a bread book I have recommends Diastatic Malt as an alternative yeast food. Wheat berries are available in health-food stores. * Exported from MasterCook * Dill Bread, L And L Baker's Recipe By :Bread Machine Magic, Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Yeast 2 cups Bread flour 2 tablespoons Sugar 1 tablespoon Onions -- dried minced 2 teaspoons Dill weed 2 teaspoons Parsley 1 teaspoon Salt 1 tablespoon Butter 1 Eggs 1/3 cup Cottage cheese 3 tablespoons Milk 3 tablespoons Water Bring bread ingredients to room temperature and pour into bread pan, in order. Select "white bread" and push Start. The virtue of this bread is its pungent herb and onion flavor and very light texture. In addition, it holds a special significance for us. It was such a big hit as a gift that it eventually became the starting point for this cookbook. We urge you to give this as a gift and see what good fortune awaits you, too. Tested in DAK R2D2. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dough Enhancer #3 Recipe By :Dinner's in the Freezer, Jill Bond Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups powdered milk 3/4 cup Lecithin Granules 3 tablespoons. vitamin C powder -- heaping 2 tablespoons. ginger 3 tablespoons. cornstarch Blend until smooth. Store in airtight containers. Room Temp. Use 2 teas. enhancer in each loaf of dough. >From: KAR - - - - - - - - - - - - - - - - - - - NOTES : The purpose is to make the dough rise better and bake better. * Exported from MasterCook * Dried Fruit Batter Bread Recipe By :Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Water -- warmed 1 Package dry yeast 1 Teaspoon Sugar -- Plus 1/3 cup Sugar 1 Cup water -- warmed 4 Tablespoons butter -- room temp 1 1/2 Teaspoons salt 1 egg 3 Cups all-purpose flour 1 1/2 Cups dried fruit -- chopped Put the 1/2 cup warm water, yeast, and 1 teaspoon sugar in a large mixing bowl. Stir to blend and let stand for 5 minutes to dissolve the yeast. Add the 1 cup warm water, butter, 1/3 cup sugar, salt, egg, and 1 cup flour. Beat the mixture vigorously until smooth. Add the remaining 2 cups flour and beat again until smooth. Add the dried fruit. Pour the batter into a greased 9 x 5 x 3 -inch pan or two 5 x 3 x 3-inch pans, loosely cover with plastic wrap, and let stand until doubled in bulk or until risen to the top of the pan. Preheat the oven to 375F. Bake the bread for 35 minutes if you are baking two small loaves; or 45 minutes if baking one large loaf. Remove from the oven, turn out of the pan, and cool on a rack. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Braid Recipe By :First For Women, 4/98 Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Holiday Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Oz Active Dry Yeast -- (1 Envelope) 5 cup All-Purpose Flour -- Divided 1/2 cup Sugar -- Plus 2 Tbsp Sugar -- Divided 1 Tsp Salt 1/2 cup Butter Or Margarine -- Cut In Pieces 5 Egg Yolks 1/2 cup Milk 1 Whole Egg -- Lightly Beaten In large bowl, combine yeast and 1/2 C lukewarm (110 - 115F) water; let stand until foamy. Stir in 4 C flour, 1/2 C sugar and salt. With pastry blender, cut in butter until mixture is crumbly. Stir in yolks and milk. Beat until dough begins to pull from sides of bowl. Turn dough out onto lightly floured work surface; knead dough, incorporating any remaining flour, 1/4 C at a time, to prevent sticking, about 10 min or until smooth and elastic. Place in bowl coated with butter-flavored cooking spray. Cover with plastic wrap and let rise in warm area 1 1/2 hrs or until doubled in bulk. Punch down dough. Divide into 3 pieces and shape each piece into an 18" long rope. Lay strips side by side and braid loosely, beginning in the middle and working to each end. Place on greased baking sheet, cover with towel and let rise 1 hr or until almost doubled in size. Heat oven to 350F. In bowl, whisk together egg and 1 Tbsp water. Brush bread with some of the egg mixture. Bake 30 min. Brush again with egg mixture. Bake 10 - 15 min more or until bread is golden brown and sounds hollow when tapped. Work time: 30 min Total time: 3 hrs, 45 min Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Bread (Lambropsomo) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Holiday Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 cup warm water 1 tsp sugar 1 stick butter -- melted and cooled 1 cup milk -- warm 3 eggs -- beaten 1 tsp allspice 4 pounds all-purpose flour -- approximately 1/2 cup granulated sugar 1 Dash salt 1/4 teaspoon freshly ground nutmeg 5 hard boiled eggs -- dyed red 1 egg -- beaten Sesame seeds Add ingredients to bread machine according to manufacturer's instructions. Use the Manual cycle. At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the center and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds. With remaining dough, make individual twists or a second loaf. Let rise one hour. Bake at 350 degrees for about 45 minutes. Makes 1 large loaf or 4 small twists. >From: Lsawkill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Substitutes In Bread Baking Recipe By :Food Allergy Network cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Use any one of the following recipes to substitute eggs in baked foods. For each egg, use: 1 tsp. baking powder, 1T. liquid, 1 T. vinegar 1 tsp. yeast dissolved in 1/4 cup warm water 1 T. apricot puree 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder 1 packet plain gelatin, 2 T. warm water. Do not mix until ready to use. >From: rprovanc@.gmu.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmer's Cheese Bread Recipe By :Elizabth M. Harbison, The Bread Machine Baker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 2 cups bread flour 2 Tablespoons sugar 1 teaspoon salt 1 egg 2 Tablespoons butter 1/3 cup milk 1 cup farmer's or ricotta cheese Add all the ingredients to the machine in the order listed. Choose either regular or light crust ( depending on your preference ) and push " start ". >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Notes from author: This is a favorite in our household. I like to serve it buttered, with lasagna. * Exported from MasterCook * Finnish Pulla #2 (Coffee Bread) Recipe By :Jo Ulvila (in The Bread Machine Cookbook V) pg. 54 Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 Lb.*** 1/2 cup Milk 1 Egg 2 Tbsp Butter 1/4 cup Sugar 2/3 Tsp Salt 2/3 Tsp Cardamom 2 cup Bread Flour 1 1/2 Tsp Rapid Or Quick Yeast ***1 1/2 Lb.*** 3/4 cup Milk 1 1/2 Egg -- (1 Yolk Is 1/2) 3 Tbsp Butter 1/3 cup Sugar 1 Tsp Salt 1 Tsp Cardamom 3 cup Bread Flour 2 Tsp Rapid Or Quick Yeast ***2 Lb.*** 3/4 cup Milk 2 Eggs 4 Tbsp Butter 1/2 cup Sugar 1 Tsp Salt 1 1/4 Tsp Cardamom 3 1/2 cup Bread Flour 2 Tsp Rapid Or Quick Yeast ***Glaze:*** 1/4 cup Sugar 1 Egg -- Beaten Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out. Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake. If doing this in the machine, be very careful not to spill into the machine itself! >From: Jill Proehl - - - - - - - - - - - - - - - - - - - NOTES : Jo adapted this bread from her mother-in-law's recipe which she used to serve each afternoon with coffee. The men in the fields would listen for the whistle of the afternoon train at 3:00, the signal to go home for their coffee and pulla. It is usually made in a straight braid, but may sometimes be shaped into a wreath for special occasions. Jo says that sometimes she adds a tsp. of vanilla and some chopped citrus fruit for a slightly different flavor. * Exported from MasterCook * Fixes For The Stuck Paddle Recipe By :myron@america.com (Myron Menaker) Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Fixes for the stuck paddle: (1) Soaking with warm water... (2) Holding the nut under the pan, while wiggling the paddle back and forth.... (3) Slipping a loop of strong cord under the paddle and yanking it... (4) Last resort: Use a pair of needle-nose pliers! When you finally get it off, put a little vegetable oil on the shaft to facilitate removing it in the future. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Floats Recipe By :Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons yeast 1 1/2 teaspoons salt 1/2 cup shortening warm water frying oil Sift flour and salt. Rub in fat and make it resemble bread crumbs. Use a little warm water to mix yeast and add to the flour mixture. Knead lightly until smooth, leave to rise until doubled in bulk. Cut in pieces and roll into small balls. Allow to rise for 15 min Flatten to 1/4 in thick. Fry in hot oil, drain and serve hot. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flour Measuring Hint Recipe By :King Arthur flour Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spoon into a measuring cup, scrape the excess off the top with a knife. The source for these alternatives is the American Dietetic Association, as quoted by Bernard Clayton in his bread book. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #9 Recipe By :Fanny Farmer Baking Book Serving Size : 24 Preparation Time :3:00 Categories : Bread-Bakers Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 2 1/2 cups warm water 1 tablespoon salt 6 1/2 cups flour -- up to 7 1/2 2 tablespoons cornmeal Prepare as usual for any yeast bread except for the cornmeal. Let rise until doubled and punch down. Form into 4 long skinny loaves by rolling a flat surface. Sprinkle baking pans with cornmeal and place 2 loaves on each sheet, spray lightly with a water mister, cover and let rise for 45 minutes. Brush loaves with an egg wash, and slice each bread with 3 diagonal cuts with a sharp knife. Place in a 450 degree oven and bake for 15 minutes. Spray breads with a water mist, lower oven temperature to 375, and bake again for another 15 minutes. Spray loaves for the last time, and finish baking for 10-15 minutes or until browned. Remove and cool on wire racks. >From: "stef" - - - - - - - - - - - - - - - - - - - NOTES : Bread gets stale in a day, so freeze unused loaves. * Exported from MasterCook * Garlic Bread Spread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sticks butter or margarine -- softened -- OR 1 stick butter or maragarine -- , softened -- and 4 oz. butter flavor vegetable -- (i.e. Crisco ) shortening -- OR 1 stick butter or margarine softened -- and 4 oz olive oil --- 3 or more large garlic cloves -- minced -- or fine copped 1 Tsp dried basil 1 Tsp dried oregano 1 Tsp dried parsley 1 Tsp salt 1/4 Tsp fresh coarse ground black pepper 1/4 Cup fresh grated parmesan cheese -- Optional -- (or to taste ) Mix all into a smooth paste. Cover and refrigerate any leftovers. The spread is also great to mix into hot pasta! Slice cooled loaves (see recipe: Italian Bread (for Great Garlic Bread)) in half. Spread garlic mixture evenly on top and bottom of loaves. Place pieces together to reform loaf. Wrap in foil. Place in 350F oven to heat 20 minutes. To get a real crisp crust, partially open the tops of the foil covered bread while reheating. >From: Joan Ross - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Cheese Rolls Recipe By :Bread Machine Magic, Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Cheese & Meat Breads Daily Bread Mailing List Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound -- 1-pound 1 Cup water -- 3/4 - 7/8 cup -- (1 to 1 1/8) 3 Cups all-purpose or unbleached flour -- 2 cups 1 1/2 Teaspoons salt -- 1 teaspoon 1 1/2 Tablespoons butter or margarine -- 1 tablespoon 3 Tablespoons sugar -- 2 tablespoons 2 Tablespoons nonfat dry milk -- 1 tablespoon 1 1/2 Teaspoons RED STAR active dry yeast -- 1 1/2 teaspoons 1/4 Cup melted butter or margarine -- 1/4 cup 1 Clove garlic -- crushed, 1 clove 2 Tablespoons grated Parmesan cheese -- 2 tablespoons Place first 7 ingredients in bread pan, select "dough" setting, and press "start". Once dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured counter top or cutting board. Gently roll and stretch dough into a 24-inch rope. Grease two 8-inch pie pans. For 1 1/2-pound: With a sharp knife, divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces then cut each of those in half.) For 1-pound: With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces then cut each of those in half.) Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese. Cover and let rise in warm oven 30 to 45 minutes until doubled. (Hint: To warm up oven slightly, turn oven on "warm" for one minute, then turn it off, and place covered rolls in oven to rise.) Preheat oven to 375F. Bake for 15 minutes until golden. Remove from oven, cut apart, and serve warm. 1 1/2-pound yields 24 rolls 1-pound yields 16 rolls - - - - - - - - - - - - - - - - - - - NOTES : I don't know how these compare [to Red Lobster's], but they're usually a hit whenever we bake them for family or friends. These garlicky rolls are incredibly light and delicious hot out of the oven! We've also found that they go over very well at potluck suppers. * Exported from MasterCook * Garlic Dill Weed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- White bread recipe 1 teaspoon garlic powder -- to 2 tsp 1 teaspoon dill weed Use any basic white bread recipe. Before adding the flour, mix in 1-2 teaspoons of garlic powder (this is to taste, so experiment!) Add 1 teaspoon of dill weed. Originally Posted by Kenneth R. Harrison >From: "nszcyrek@fres.glfc.forestry.ca" - - - - - - - - - - - - - - - - - - - NOTES : The smell of this baking will drive you crazy! * Exported from MasterCook * Granola Breakfast Bread Recipe By :Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water -- warmed 2 Packages dry yeast 2 Cups water -- warmed 1/2 Cup nonfat dry milk 2 Tablespoons butter 1 1/2 Teaspoons salt 1 Cup cornmeal 2 Cups whole wheat bread flour 3 Cups all-purpose flour -- approximately 2 Cups Granola Put the 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes. Add the 2 cups warm water, nonfat dry milk, and butter, and stir to blend. Beat in the salt, cornmeal, and whole wheat bread flour and mix until smooth. Add 2 cups all-purpose flour and beat until well mixed. Beat in as much more flour as is needed to make a manageable dough. Add the granola. Turn the dough onto a floured board ( or use a dough hook on the electric mixer ) and knead for a minute. Let the dough rest 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes. Put the dough into a greased bowl and turn to coat all sides. Cover and let rise to double its bulk. Punch the dough down and divide in half. Put the dough into two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of the pans. Bake in a preheated 350F oven for 45 minutes, or until lightly browned and done. Cool on racks. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Bread, Cammy's Recipe By :More Bread Machine Magic, Linda Rehberg and Lois Conway Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 7/8 cup Milk -- To 1C, (1 - 1 1/8 C) 1 Egg -- (2 ) 1/4 cup Butter -- *Note, (6 Tbsp) 1/4 cup Honey -- (6 Tbsp) 1 Tbsp Vanilla -- (4 Tsp) 3 cup White Bread Flour -- (4 C) 1 1/2 Tsp Active Dry Yeast -- **Note, (2 Tsp) *NOTE: Original recipe stated shortening...I used butter **NOTE: Original recipe used Red Star Brand Active Yeast This bread always draws rave reviews when shared with friends. Don't pass it up. It's also a bread that defies the rules because the dough looks more like a batter than a bread dough in some machines. Have faith, it will bake up just fine. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and Sweet Bread cycle. Press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing. CRUST: Light BAKE CYCLE: Sweet Bread OPTIONAL BAKE CYCLE: Standard/Whole Wheat/Rapid Bake Nutrition according to original recipe: Cal 161; Fat 4.4g; Carb 26.2g; Fib .8g; Pro 3.8g; Sod 13mg Published by St. Martin's Press This is from Lois and Linda's newest book. It made a wonderful loaf in my Zo...very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is from Lois and Linda's newest book. In the Zo it was perfect...in my Regal it was a high riser!! But it tasted wonderful. * Exported from MasterCook * Greek Christmas Bread Recipe By :Holiday Cookbook, American Diabetes Serving Size : 15 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit And Spice Breads Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Active Dry -- (or 1 tablespoon) Yeast 1/4 cup Warm Water (110 to 115 degrees) 1/3 cup Sugar 1 teaspoon Ground Cardamom 1/4 teaspoon Salt 1 Egg 1/4 cup Milk 1/4 cup Vegetable Oil 1 1/2 cup Whole Wheat Flour 1 cup All-Purpose Flour 1/4 cup Golden Raisins 1/4 cup Walnuts -- chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grissini Rustici (Country Breadsticks) Recipe By :Mary Ann Esposito, What You Knead Serving Size : 1 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Hand Made International Breads Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Straight Dough 1 package active dry yeast 1 3/4 cups noncarbonated bottled water -- warm 1 Tablespoon extra-virgin olive oil 4 cups unbleached all-purpose flour -- to 4 1/2 2 teaspoons fine sea salt 6 ounces provolone cheese -- minced 1/4 pound prosciutto -- minced 1 small zucchini -- minced 2 teaspoons extra-virgin olive oil 1 egg -- slightly beaten To make the dough in the Kitchen Aid electric mixer, dissolve the yeast in 1/2 cup of the water in the mixer bowl and proof, then add the remaining 1 1/4 cups water and the olive oil. Attach the dough hook to the mixer and on low speed, mix the yeast into the water . Let the yeast proof for about 5 minutes, until the mixture has lots of chalky-looking bubbles on the top. Then blend the yeast and water. Add the flour 1 cup at a time, stirring on low speed to blend the ingredients. Add the salt with the third addition of flour.Turn the speed to medium-high and add just enough additional flour to create a dough that moves away from the sides of the bowl and clings to the dough hook . Stop the machine and feel the dough. It should be soft, but not sticky or gummy. If it is too sticky, add more flour, a tablespoon at a time, until the right consistency is obtained. If the dough is dry and crumbly, add a little water, about a teaspoon at a time, until the dough becomes soft and smooth. Remove the bowl from the mixer base and turn the dough out onto a floured surface. With your hands, knead the dough for 3 to 4 minutes, forming it into a ball. Lightly spray a large bowl with vegetable or olive oil and place the dough in the bowl. Turn the dough to coat with the oil, cover the bowl tightly with plastic wrap, and let the dough rise until doubled in size. When the dough has risen and is almost doubled in size, it is ready to be used for the breadsticks. Preheat the oven to 375 degrees F. Lightly grease baking sheets with olive oil spray and set aside. In a bowl, mix the cheese, prosciutto, zucchini, and salt together. Set aside. Punch down the risen dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half. Work with one half at a time, keeping the remaining dough covered with a towel or bowl. On a lightly floured surface, roll one piece of dough out into a rough circle about 14 inches in diameter. Brush the dough with 1 teaspoon of the olive oil. Spread half the filling ingredients evenly over the dough. Starting from the edge nearest you, roll the dough up to keep the filling from falling out. Pinch the seam closed. Stretch the dough into a 14-inch log. Cut the log into 14 pieces with a knife. On the floured surface, roll each piece under the palms of your hands into a 10-inch long stick. Don't worry if some of the filling falls out---just press it back into the dough. Place the sticks on the prepared baking sheets, spacing them evenly. Brush the tops of the sticks with some of the beaten egg. Bake for 20 to 25 minutes, until the breadsticks are golden brown and shiny. Remove the breadsticks to a cooling rack. Meanwhile, repeat the shaping process with the remaining dough, oil and filling. When the first breadsticks are done, bake the second batch. Makes 28 breadsticks. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : This is a really great bread recipe. I have made several of Mary Ann Esposito bread recipes, her new book is very good. It's called What You Knead. Do give this one a try soon. * Exported from MasterCook * High Altitude Bread Baking Recipe By :Irwin Franzel Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Irwin Franzel came up with the solution when he vacationed in Denver several years ago. He was kind enough to allow us to reprint his advice in our book THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS. So to quote Irwin and ourselves: At higher elevations, the dough "overproofs." Due to the lower barometric pressure at high altitudes, the carbon dioxide gas bubbles created by the yeast expand more rapidly. Therefore, the bread rises too high, the gluten loses its strength, and the bread collapses during baking. Try the following combination of suggestions: Reduce the amount of yeast by about 1/3. This will create less carbon dioxide and the bread will not rise as quickly. Increase the salt by 25%. This will have the same effect as decreasing the yeast. The bread will rise slower and be less likely to sink during baking. Add from 1/2 to 1 T gluten per cup of flour. Increasing the gluten will give added strength to your bread. Watch your dough as it mixes. You may need to add at least 1 to 3 T more liquid since flour stored at high altitudes tends to be drier. Two other options: Because of the rapid-rising nature of high-altitude breads, try baking them on the Rapid Bake cycle of your machine to reduce the rising time. Or, if your machine has a programmable mode, watch the loaf as it rises; when it nears the top of the bread pan, switch to the Bake cycle manually. >From: BreadMagician@prodigy.com ( LINDA REHBERG) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Egg Bread Recipe By :America's Bread Book 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 -------- ------------ -------------------------------- 2 1/2 tsp yeast 3 cups flour 3 tablespoons honey 1 egg 3 tablespoons oil 1 tsp salt 1 tsp dough conditioner 3/4 cup warm water -- with 2 tablespoons potato flakes -- dissolved in water Mix on manual. Remove and bake in oven at 350 degrees about 35-40 minutes. (I let it finish the cycle in the bread machine, and it was delicious.) This dough will make one 3-strand braid, one 9 x 5 loaf or about 14-15 cinnamon rolls (also yummy!) >From: "LaDonna Edgington" - - - - - - - - - - - - - - - - - - - NOTES : This Honey-Egg Bread was adapted by my sister for the bread machine from a recipe in America's Bread Book. * Exported from MasterCook * Hot Cross Buns #6 Recipe By :First For Women, 4/98 Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Holiday Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup All-Purpose Flour 1/4 Oz Rapid-Rise Yeast -- (1 Envelope) 1/4 cup Granulated Sugar 1 Tsp Salt 1 Tsp Ground Cinnamon 1 cup Milk 1 cup Raisins 4 Tbsp Butter 1 Egg 1 Tbsp Grated Lemon Rind 1/2 cup Confectioner's Sugar 2 Tsp Lemon Juice In bowl, combine 2 C flour and next four ingredients. In saucepan over low heat, combine next three ingredients; cook, stirring, until thermometer reads 125F. Stir into flour mixture with next two ingredients and enough of the remaining flour to form a soft dough. On floured surface, knead until smooth. Cover; let rest 10 min. Shape into 16 rolls. Place in greased 13 X 9" baking pan. Cover; let rise 45 min or until doubled. Bake 15 - 18 min or until golden. Cool. In bowl, combine last two ingredients until smooth. Spoon into pastry bag fitted with plain tip. Pipe into rolls. Entered into MasterCook by Reggie Dwork - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Houska (Bohemian Sweet Bread) Recipe By :The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- skim 2 eggs 1/4 cup margarine 1 teaspoon salt 1/3 cup sugar 1/2 teaspoon mace 3 1/2 cups bread flour 2 teaspoons yeast Add ingredients to machine in the order recommended by manufacturer. >From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread #7 (For Great Garlic Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Italian bread: 3 cups bread flour 1 cup semolina flour 1 1/4 cups warm water -- or as needed 2 tablespoons olive oil 1 tablespoon lemon juice 1 tsp salt 1 tsp sugar 2 tsp dry yeast sesame seeds --- Garlic Bread Spread -- see recipe If you have a bread machine place ingredients in order as machine instructs for dough cycle, adjusting water/flour ratio to get a smooth pliable dough . If you choose the hand method, do the same adjusting flour/water ratio to form a smooth elastic dough , hand kneading about 8 to 10 minutes. Note: I did use the machine dough cycle. When abm dough or hand made dough is done, let the dough rise double covered in a warm bowl in a warm place. Punch down, knead briefly and divide dough in half for 2 loaves. Hand form into two torpedo shaped loaves. If you have the metal bread tubular forms for french types bread use that to let the loaves rise double in.Otherwise shape the loaves less wide and place on cornmeal lined baking sheets to rise. Slash the dough deeply in 3 places across the top prior to rising, brush or spray with water and sprinkle on sesame seeds. When the bread is puffy, bake in a preheated 450 degree oven about 30 minutes or golden. Spritz with water at intervals the first 15 minutes of baking. For the crispiest crust, place on preheated baking stones if possible. When done, remove bread to racks to cool. Let cool to room temperature prior to slicing for the Garlic Bread Spread (see recipe). >From: Joan Ross - - - - - - - - - - - - - - - - - - - NOTES : My family loved this recipe which went so fast! 2 loaves didn't last the day: Note: the recipe is typical but the "procedure" produced a great bread. * Exported from MasterCook * Jamaican Banana Pineapple Rum Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup. white rum 1/2 cup. diced dried pineapple 4 tablespoons. butter 3/4 cup. sugar 1 extra large egg 2 ripe large bananas -- mashed 1/3 cup. plain yogurt 2 cup. all-purpose flour 1/2 tablespoons. baking powder 1/2 tablespoons. baking soda 1 tsp. ground cinnamon Heat oven to 350 degrees. Place rum and pineapple in a bowl or measuring cup and let sit, covered, for at least one hour. In mixing bowl of or by hand, beat together butter and sugar. Add egg, and continue beating until light and fluffy, scraping down sides of bowl as necessary. Add bananas and beat well. Beat in yogurt; do not be alarmed if mixture looks separated. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Add to mixing bowl, and mix until well blended. Drain pineapple, and fold in with pecans. Transfer batter to a 9-inch loaf pan, and bake for 45-55 min. or until a toothpick comes out clean. Remove pan from oven, and let it sit for 10 minutes before turning out onto a rack. Makes one 9-inch loaf. Note: You can use dried fruit, such as raisins, mango or papaya, instead of pineapple, and substitute creme de banana for rum. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kenyan Maandazi (Fried Bread) Recipe By :Kitchen of Eastern Arabia/Robert Tole, Mombasa, Kenya Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1/2 cup sugar 1/2 teaspoon baking soda 1 tablespoon active dry yeast 1 1/2 cups water 4 tablespoons vegetable oil Combine dry ingredients in mixing bowl. Pour water and oil into center of flour mixture. Mix thoroughly. Knead dough 15-20 minutes. Divide into 6 large balls. Roll each ball out into circles. Cut each circle into 4 triangles. Deep fry until brown. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Maandazis taste best when they are warm. They are served on any occasion, except as a dessert. * Exported from MasterCook * Kona Inn Banana Bread Recipe By :Kona Inn, Island of Hawaii, HI Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups granulated sugar 4 eggs -- beaten 6 ripe bananas -- mashed 2 teaspoons baking soda 1 teaspoon salt 2 cups all-purpose flour 1/2 cup macadamia nuts In a bowl cream the sugar and the butter well until a light lemon color. Then add the squashed bananas and the beaten eggs. Stir well until all ingredients are completely mixed. Sift the flour, the salt and the baking soda into the creamed mixture then add the chopped nuts. Again mix until blended but make sure you do not mix the batter too much. Pre heat the oven to 350 degrees and when the oven is up to temperature pour the batter into two prepared loaf pans and bake for 45 minutes. Before my wife died she often watched while I was making a mess in her kitchen doing my imitation of a bakery chef. She said that the Kona Inn Banana Bread should be renamed Garbage bread because I never stuck to the recipe and added all sorts of thing that I found such as any kind of chopped nuts, lemon and orange zest, chopped apricots, chopped mango, coconut flakes and one time I even added some mincemeat that was left over after baking some mince pies. Perhaps the Kona Inn should have taken me to court and forced me to stop making changes to their Banana Bread. Perhaps my use of their name for the resulting strange flavored versions of their Banana bread had something to do with their going out of business some years ago. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Bread Recipe By :THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Serving Size : 8 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 LB Loaf: 1 1/2 Tsp Yeast 2 cup Bread flour 2 Tsp Lemon Zest -- Grated 1 Tbsp Poppy seeds 3/4 Tsp Salt 4 Tsp Sugar 2 Tbsp Powdered Milk -- Plus 1 Tsp Powdered Milk 2 Tsp Butter or margarine 1/2 cup Water 1 Lg Egg 1 Tbsp Lemon juice Glaze: 2 Tsp Butter Or Margarine -- Softened 1 Tbsp Grated lemon zest 4 Tbsp Powdered sugar 2 Tsp Lemon juice Place all ingredients in machine and push start! After bread has cooled, make glaze and drizzle on top and sides of loaf. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - -