* Exported from MasterCook * Lemon Poppy Seed Bread #2 Recipe By : 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 -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 tablespoon lemon zest -- grated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 2 tablespoons sugar 4 tablespoons nonfat dry milk powder 1 tablespoon unsalted butter 1 cup water 1 large egg 1 teaspoon lemon juice glaze: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more Add all ingredients except those for glaze. Use basic cycle. While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzling glaze on top and sides of loaf. Let dry before slicing. >From: "Maria M. Schaefer" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Bread #3 Recipe By : Serving Size : 14 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: 3/4 cup Water 3 cup Bread flour 1 1/2 Tbsp Dry milk 1 Tsp Salt 1 1/2 Tbsp Butter 3/4 cup Lemon Yogurt 2 Tbsp Honey 1/2 cup Almonds -- toasted & sliced 1 Tbsp Lemon peel 3 Tbsp Poppy seeds 2 Tsp Lemon extract 2 Tsp Yeast You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Bread #4 Recipe By :Joyce L Owen Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup milk 1 tsp salt 2 Tbsp butter 1/4 cup sugar 3 1/2 cup flour 1 Tbsp poppy seeds 1 tsp grated lemon peel 2 tsp yeast Use sweet bread setting on breadmaker. Tip for grated lemon peel: When I use a lemon or an orange, I peel the rind with a potato peeler and save the pieces in the freezer. Every so often, I grind the frozen peels in my food processor, and save the resulting stuff in the freezer. It's easy to remove the amount required whenever you need it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Rye Bread #2 Recipe By :Electric Bread Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water -- Plus 2 Tbsp. 2 1/4 Cups White Bread Flour 3/4 Cup Rye Flour 2 1/2 Tablespoons Sugar 1 1/4 Teaspoons Salt 1 1/4 Tablespoons Butter 1 Tablespoon Cornmeal 1/2 Tablespoon Caraway Seeds 2 Teaspoons Yeast- Fast Rise -- Or 3 Teaspoons Active Dry Yeast This recipe can be made with the regular, rapid, or delayed time bake cycles. Carole's Note: I used 2 Tbsp margarine instead of 1 1/4 Tbsp. and used 2 tsp. active dry yeast instead of 3 tsp. active dry for the 1 1/2 lb. loaf. >From: "Bob & Carole Walberg" - - - - - - - - - - - - - - - - - - - NOTES : This is a tasty rye bread that I made twice yesterday because it was so good. * Exported from MasterCook * Light Whole Wheat Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 oz. water -- (1 1/4 cups) 14 oz. bread flour -- (about 3 cups) 1 teaspoon sugar 1 slightly rounded teaspoon yeast -- (1/4 oz. [or 7 grams]) 1 slightly rounded teaspoon dough enhancer 7/8 teaspoon salt 1 teaspoon olive oil -- (optional) * (usually about 1/4 of the flour is whole wheat) This is one I use in a bread maker so don't really know how long its proofing times and temperature are. I just put the ingredients in the container at night, set the timer, and wake up to the aroma of lovely baked bread. >From: Raphael Ryan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marmalade And Oats Recipe By :Bread Machine Magic,Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Fruit And Spice Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cup Water 1/2 Cup Orange Marmalade 1/2 Teaspoon Orange Extract -- (Optional) 1 1/2 Tablespoons Butter 1 1/2 Teaspoons Salt 2 Tablespoons Dry Powdered Milk 2/3 Cup Rolled Oats 3 Cups Bread Flour 1 1/2 Teaspoons Active Dry Yeast Select regular white bread cycle and light crust setting. Check dough 5 minutes after kneading begins, add liquid or flour, if needed. >From: "Janis Russell" - - - - - - - - - - - - - - - - - - - NOTES : This loaf was a hit at the office this morning. It makes excellent toast and tastes great plain or buttered with just a dab of marmalade. The original recipe is from Bread Machine Magic (Rehberg & Conway, of course) and calls for milk rather than water. I wanted to used the delayed timer cycle so I substituted water for the milk, added powdered milk, and a little extract for "extra orangeness". * Exported from MasterCook * Marmalade Breakfast Ring Recipe By :"Janis Russell" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3/4 Cup Low Fat Buttermilk 2 Tablespoons Water -- (More If Needed) 3 Tablespoons Unsalted Butter 1/4 Cup Egg Substitute -- (1 Egg) 1/2 Teaspoon Orange Extract 1/2 Teaspoon Dried Orange Peel 3/4 Teaspoon Salt 1/4 Teaspoon Baking Soda 1/3 Cup Sugar -- (Scant) 3 Cups All-Purpose Flour 1 1/2 Teaspoons Yeast Filling: 1/2 Cup Nonfat Cream Cheese -- Softened 2 Tablespoons Liquid Butter Buds=Ae -- (Or Melted Butter) 2 Tablespoons Powdered Sugar 1/4 Teaspoon Orange Extract 1/2 Cup Orange Marmalade Glaze: 1/3 Cup Powdered Sugar 1 Tablespoon Orange Juice 2 Teaspoons Liquid Butter Buds=Ae -- (Or Melted Butter) 1/8 Teaspoon Orange Extract 1 Pinch Dried Orange Peel Place dough ingredients in bread pan, select dough cycle. Check dough after first few minutes of kneading, adding more water (or flour), if needed. When cycle is complete, start machine again and let dough stir a few seconds, just until dough leaves the sides of the pan and forms a ball; turn off machine. Place dough on lightly floured work surface, cover and let rest 5 to 10 minutes. Roll dough into a 10 x 14 rectangle. Filling: Blend cream cheese, liquid butter buds, powdered sugar and extract with electric mixer. Stir in marmalade. Spread mixture over dough. Roll up jelly-roll fashion beginning at shorter edge. Pinch seam to seal. Form into a ring and pinch ends together. Gently lift and place into Bundt pan coated with cooking spray. Cover and let rise about an hour. Bake in preheated 350F oven for 30 to 35 minutes. Cover with foil during last 10 to 15 minutes to avoid over-browning. Let cool 5 to 10 minutes and invert onto serving platter. Combine glaze ingredients and drizzle over warm breakfast ring. - - - - - - - - - - - - - - - - - - - NOTES : This time I made some changes to he Orange Breadfast Bread since I was out of ricotta cheese, but had cream cheese on hand. I also seemed to have an over-flow problem with the amount of filling, so I cut back a little. I have a bread machine and wanted to use it for the dough. I also added a glaze for the ring. It looks like a totally different recipe, but the end result is basically the same...a great tasting orange breakfast bread! Here's my conversion: * Exported from MasterCook * Master Bread Dough Recipe By :FLEISCHMANN'S yeast Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour -- (6 to 6 1/2) 3 tablespoons sugar 2 packages FLEISCHMANN'S Active Dry -- or RapidRise Yeast 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 degrees to 130 degrees F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. If desired, freeze half or all of dough for later use (see directions below). To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise, and bake according to selected preparation. WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour. LOAF (use 1/2 of dough): Roll dough to 12- x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400 degrees F for 30 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 loaf. HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 400 degrees F for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid. CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15- x 12-inch rectangle; brush with 2 tablespoons melted butter or margarine. Sprinkle evenly with 2 tablespoons sugar, 1 teaspoon SPICE ISLANDS Ground Cinnamon, and 3/4 cup imported chopped or snipped pitted dates. Beginning at short end, roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 (1-inch) rolls. Place rolls, cut sides up, in greased 9-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375 degrees F for 30 minutes or until done. Remove from pan; let cool on wire rack. Frost with Powdered Sugar Icing (recipe follows), if desired. Makes 1 dozen rolls. Powdered Sugar Icing: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth. PIZZA (use 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Roll dough and fit into prepared pan(s). Top as desired. Bake at 400 degrees F for 20 to 25 minutes or until done. Makes 1 (14-inch) or 2 (12-inch) pizza(s). FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Bake at 400 degrees F for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia. DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. Bake at 375 degrees F for 20 minutes or until done. Remove from sheet; let cool on wire rack. Makes 1 dozen rolls. ONION ROLLS (use 1/2 of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place balls in greased 8-inch round cake pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons SPICE ISLANDS Minced Onions. Bake at 375 degrees F for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Makes 10 rolls. SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as SPICE ISLANDS Oregano, Dill Weed, Italian Herb Seasoning, or Fines Herbes. Bake at 400 degrees F for 15 minutes or until done. Remove from sheets; let cool on wire racks. Makes 1 dozen breadsticks. Nutrition information per serving for LOAF, using all-purpose flour (1/12 of loaf): calories 139; total fat 1 g; saturated fat 1 g; cholesterol 3 mg; sodium 209 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g. Nutrition information per serving for LOAF, using 1 1/2 cups whole wheat flour (1/12 of loaf): calories 136; total fat 2 g; saturated fat 1 g; cholesterol 3 mg; sodium 209 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 4 g. Nutrition information per serving for HEARTH BRAID, using all-purpose flour (1/12 of braid): calories 149; total fat 2 g; saturated fat 1 g; cholesterol 21 mg; sodium 214 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 5 g. Nutrition information per serving for HEARTH BRAID, using 1 1/2 cups whole wheat flour (1/12 of braid): calories 146; total fat 2 g; saturated fat 1 g; cholesterol 21 mg; sodium 214 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 5 g. Nutrition information per serving for CINNAMON-DATE ROLLS, using all-purpose flour (1 roll): calories 195; total fat 3 g; saturated fat 2 g; cholesterol 8 mg; sodium 229 mg; total carbohydrate 37 g; dietary fiber 2 g; protein 4 g. Nutrition information per serving for CINNAMON-DATE ROLLS, using 1 1/2 cups whole wheat flour (1 roll): calories 212; total fat 4 g; saturated fat 2 g; cholesterol 8 mg; sodium 229 mg; total carbohydrate 42 g; dietary fiber 3 g; protein 4 g. Nutrition information per serving for FOCACCIA, using all-purpose flour (1/12 of focaccia): calories 158; total fat 4 g; saturated fat 1 g; cholesterol 4 mg; sodium 324 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g. Nutrition information per serving for FOCACCIA, using 1 1/2 cups whole wheat flour (1/12 of focaccia): calories 155; total fat 4 g; saturated fat 1 g; cholesterol 4 mg; sodium 324 mg; total carbohydrate 27 g; dietary fiber 2 g; protein 4 g. Nutrition information per serving for DINNER ROLLS, using all-purpose flour (1 roll): calories 145; total fat 2 g; saturated fat 1 g; cholesterol 21 mg; sodium 214 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g. Nutrition information per serving for DINNER ROLLS, using 1 1/2 cups whole wheat flour (1 roll): calories 142; total fat 2 g; saturated fat 1 g; cholesterol 21 mg; sodium 214 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 5 g. Nutrition information per serving for ONION ROLLS, using all-purpose flour (1 roll): calories 178; total fat 2 g; saturated fat 1 g; cholesterol 25 mg; sodium 258 mg; total carbohydrate 33 g; dietary fiber 1 g; protein 5 g. Nutrition information per serving for ONION ROLLS, using 1 1/2 cups whole wheat flour (1 roll): calories 175; total fat 2 g; saturated fat 1 g; cholesterol 25 mg; sodium 258 mg; total carbohydrate 33 g; dietary fiber 2 g; protein 6 g. Nutrition information per serving for BREADSTICKS, using all-purpose flour (1 breadstick): calories 141; total fat 2 g; saturated fat 1 g; cholesterol 3 mg; sodium 213 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g. Nutrition information per serving for BREADSTICKS, using 1 1/2 cups whole wheat flour (1 breadstick): calories 138; total fat 2 g; saturated fat 1 g; cholesterol 3 mg; sodium 213 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 4 g. --------------------------------------------------------------------------- FREEZING AND STORING MASTER BREAD DOUGH: To freeze: After kneading, divide dough in half. Flatten each half to 6-inch disk and wrap, airtight, in 1-gallon plastic freezer bags. Freeze for up to 1 month. To thaw: Thaw in sealed bag and allow to rise slightly in refrigerator, on counter, or in microwave oven. Check dough frequently; thawing and rising times vary according to the temperature of the dough, room, or refrigerator. Once thawed, remove dough from bag; shape, let rise, and bake as directed. Use these times as a guideline for thawing: Refrigerator: 8 to 16 hours. Countertop: 4 to 9 hours. Microwave oven: Microwave dough 10 minutes on LOW (10% power); turn dough over, and rotate a quarter turn. Let rest 10 minutes. Repeat 1 or 2 times, until dough is thawed. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzoh Unleavened Passover Bread Recipe By :Dianne Weinsaft Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made Holiday Breads International Breads Jewish Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour -- * (approximately) 1 Cup spring water -- (approximately) * (preferably freshly ground with the coarsest bran sifted out; either hard whole wheat flour or spelt flour) You will need a medium sized bowl, a rolling pin, a fork, or a metal comb or other utensil for making holes in the breads, and quarry tiles to fit on the rack of the oven or one or two baking sheets. Place tiles or baking sheets on the bottom rack of the oven and preheat oven to 425=B0F. When the oven is hot place 2 cups flour in a medium sized bowl and stir in water until a kneadable dough forms; you may have to ass a little more flour or water, depending on your flours. Turn the dough out onto a lightly floured surface and knead very quickly and vigorously until smooth, about 3 to 4 minutes. (Although you are trying to get the dough into the oven quickly, the time spent kneading is important, as it makes the dough easier to roll out very thin.) Cut the dough into 12 equal pieces and flatten with lightly floured hands. Work with one piece of dough at a time, keeping the others covered with plastic wrap. On a lightly floured surface roll out one piece of dough as thin as possible. Prick it all over with a fork or or a sharp toothed comb, and then try to stretch it slightly to widen the holes you have made. Transfer to the quarry tiles or baking sheet, placing it to one side to leave room for more breads and bake for 2 and 1/2 to 3 minutes, until golden on the bottom and starting to crisp around the pricked holes. Meanwhile, continue rolling out the dough, placing each bread in the oven as it is ready. If you are working with a partner, one should roll out the dough while the other pricks, stretches and bakes the breads. This will be much easier to get the breads baked in time. If your oven is small, you may not be able to fit in enough breads at once to get them done in time. If so, you can bake some of the breads on the your stove top in a dry skillet, to get them all started baking within the 18 minute time limit. For a traditional crisp, dried matzoh, leave the breads out on a rack to cool completely and to dry. With the small amount of dough this recipe makes, you can get all the breads into the oven if not completely baked) in less than eighteen minutes from when we first add water to the flour. the recipe assumes that you wish to make matzoh within the time limit; without a large commercial oven, and several helping hands for the rolling out, you must begin with a small amount of dough to get all the breads done in time. To make more, make the recipe again a second time. If you aren't worried about complying with the time limit, you can bake in larger batches. Alternatives: If you prefer salted breads, stir in 1 teaspoon of salt into the flour, then add the water. You can add a little olive oil to the dough if you wish. Matzoh made with salt and oil is still matzoh, but not appropriate for a Passover seder (there is no need to rush these breads). Makes 12 thin breads approximately 8" in diameter. ---- Matzo is the unleavened bread made from flour and water with no salt, no oil, and - most important, no yeast. It is eaten during Passover to commemorate the haste with which the Jewish people fled Egypt. During Passover no yeast or yeasted products may be eaten. In religiosly observant households, the house is thoroughly cleaned and swept, and all old flour, biscuits and other unleavened products are discarded. Matzoh must be made quickly and with clean flour in order to prevent naturally occuring yeasts from making the breads rise. The Shulchan Aruch, a sixteenth-century codification of Jewish law, requires that no more than eighteen minutes should elapse. In order to get everything done within the time limit, many hands are needed to roll out the breads and get them cooked, and only small batches can be made at a time. Historically, Jewish communities, whether in small villages in Italy or in the cities of Iraq or Morocco, turned the production of Matzo shmura, or "kosher for Passover" into a group effort. A special patch of wheat blessed by a rabbi was set aside to be harvested separately.=20 The wheat was milled using specially cleaned (and blessed) millstones in order to ensure no contamination by leavening agents. Most communities decorated their homemade matzoh with small holes, using a metal comb or fork to help prevent the bread from forming air pockets and rising during it's short baking time. If any bread puffed up during cooking, it was pushed down firmly to force the air out. Today in Moscow, in Jerusalem, in New York, and in many other places in the world, the production of matzoh has been centralized and commercialized. We've come to think of it as a somewhat tasteless cracker that comes in a cardboard box. But homemade matzoh is a far more interesting and tasty bread." >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Micro Rise Yeast Baking Recipe By :Desserts in half the time, Eckhardt and Butts Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** (for 1 and 1 half pound loaf ) Using a 500 watt or better microwave oven with a mid to large capacity cavity Preferably, your machine should have 10 power settings, but five will do. You can raise dough to double in bulk in 15 minutes. If you just want to jump in without a test, here goes. Set your microwave at 10% power. Put an 8 ounce glass of water in the back. Cover the kneaded dough with plastic wrap and micro-rise in the standard way - Heat 3 minutes, rest 3 minutes, heat 3 minutes, rest 6 minutes (total of 15 minutes). The dough should be doubled in bulk. To find the absolute best setting for your microwave, read on. 1. Read your instruction book. Determine the wattage and capacity of your microwave. If you can't find the book, look for the serial number plate on the back or bottom of the machine. It usually tells the wattage of the machine. For 600 to 700 watt microwave ovens, the setting is generally somewhere between 10% and 35% power, or around 250 watts to Micro-Rise yeast dough. A 500 watt oven usually requires the lowest setting, 10% power. Small-cavity ovens, regardless of the wattage, may require the lowest setting, 10% power, and may require a shortened heating time, 2 minutes. 2. To test your microwave, make a recipe for plain bread in the food processor. Remove the blade. Cover the bowl of dough with plastic wrap and put it into the microwave. Set an 8 ounce glass of water in the back of the microwave. Set at 10% power. Then follow the process set out above. 3. Remove the dough from the microwave and examine it. Ask yourself these questions: did the dough double in bulk? Now pull the dough out of the bowl - is it too hot to handle? Can you hold the dough comfortably in your hand: Take the dough's temperature with an instant read thermometer. It should read no more than 112. Ideally, the dough should be somewhere under 110. 4. If the dough is too cold, make adjustments in the setting, raising it to 20%. Punch the dough down, put it back in the food processor bowl, and repeat the test. If the dough is too hot, drop the time back to 2 ,minutes. If the dough doesn't rise at all and feel hot to the touch, you have probably killed the yeast. Mix up another pack of yeast with warm water and a little four, knead it into the dough, and repeat the test, shortening the cooking time, and/or lowering the setting. 5. In testing the microwave, begin with the lowest setting and work up. On another topic, I have used the microwave to proof dough but only as a proofing cabinet. I put a glass of water in the microwave, bring it to a boil (about 3 to 4 minutes on high in my machine), put the dough in a covered bowl in the micro which is now warm and steamy, and leave it to proof - about 45 mins to 1 hour depending on the recipe. I hope these help. I have used the micro-rise method as explained here with some cinnamon rolls which were made with rapid rise yeast in the food processor. They took 60 minutes from start to finish (25 to prepare and 35 to raise and bake). The results were fine although the taste was a little yeasty as they cooled. While hot to warm, they were great. >From: Linda Michaluk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New York Florida Rye Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 1 cup Rye flour -- + 2 tablespoon Gluten -- * 3 cup Bread flour -- * 2 tablespoon Buttermilk powder 1 tablespoon Sugar 1 teaspoon Salt 1 tablespoon Honey 1 tablespoon Butter 1 1/2 tablespoon Caraway seeds 1 1/2 cup Water PLEASE NOTE THIS IS FOR THE BIG 1 1/2 LB. BREAD MAKER SCALE DOWN FOR YOUR NEEDS. Put on white bread mode. I don't have a turbo so I don't know how it would be on that mode. Hope you'all enjoy! MORT'S NOTE: I use plain flour (not bread flour) and never the gluten. It still comes up high and tastes delicious.... >From: dandelion@edeneast.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nongluten Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Wheat-Free Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup mashed or riced potato 4 Tablespoons butter -- room temperature 1/4 Cup sugar 6 Medium eggs -- separated 1 1/2 Cups brown or white rice flour 2 Tablespoons soy flour 1 Teaspoon baking powder 1 Teaspoon baking soda 1 Teaspoon cream of tartar 1/2 Teaspoon salt 1/8 Teaspoon ground pepper -- (optional) 3/4 Cup milk -- soy milk, or frozen nondairy creamer Preheat the oven to 350F. Spray a 9-inch loaf pan with nonstick vegetable spray and brush with butter. (The batter has a tendency to stick.) IN mixing bowl of electric mixer cream potato with the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating after each addition. In a separate bowl sift together the rice flour, rice polish, soy flour, baking powder, baking soda, cream of tartar, salt and pepper, if desired. Add to the potato mixture alternately with the milk, stirring after each addition. Beat the egg whites until softly stiff. Fold into the batter. Pour onto the pan and bake 1 hour. Turn loaf out on wire rack to cool. Innovations: Whirl 1 cup sunflower seeds in food processor until coarsely chopped. Add to the batter just before the egg whites are folded in. Do not attempt to use whole seeds in batter as they will all end up in the middle of the loaf. A second loaf and my favorite: Add 2 teaspoons of cinnamon when sifting the dry ingredients. Add 1 cup of coarsely chopped pecans and 1/2 cup currants, scalded, drained, and dried, before folding in the egg whites. Source: America's Bread Book by Mary Gubser ISBN 0-688-11608-6 MasterCook formatted by Martha Hicks using McBuster. >From: "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #6 Recipe By :TRAPP FAMILY LODGE 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 stick butter -- or 1/4 cup olive oil 1/2 cup brown sugar 1 3/4 cup oatmeal -- (old fash) 2 1/2 cups hot water 2 1/4 oz yeast -- (5 teaspoons) 5 cups unbleached all-purpose flour -- (5 to 6) 1/2 teaspoon. salt 1 egg -- beaten lightly -- for brushing dough -- (a little water works fine) 2 loaves In a large bowl, combine butter, sugar, 1 1/2 cup oatmeal. Stir in hot water, stand until lukewarm. Sprinkle yeast over and stand 5 minutes until foamy. Stir in 5 cups flour and salt, stirring until a dough forms. Knead about 10 minutes, adding no more than 1 cup flour as necessary to form smooth and elastic dough, let rest covered with bowl for 15 minutes. Oil 2 pans, (9x5x3), form dough into loaves. Brush surface with egg, top with remaining oats. Double on bulk. 1 hour+ - . Preheat oven to 375=B0 F. Bake in middle of oven 45-50 minutes, or until browned and bottoms sound hollow when tapped. Turn out of pan, cool completely. >From: ehgf@primenet.com (Ellen) - - - - - - - - - - - - - - - - - - - NOTES : I was intrigued because it called for only on rising. Although by itself, it was just a bit sweet for my taste, when toasted or used in a sandwich, it was very nice indeed. * Exported from MasterCook * Oatmeal Bread With Soy Flour Recipe By :Indiana Soybean Board Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Bread Flour 1/3 cup Soy Flour 3 Tbsp Sugar 1 1/2 Tsp Salt 1 1/2 Tbsp Margarine 1/3 cup Oatmeal 3/4 cup Soy Milk (Plain Or Vanilla) 3/4 cup Water 1 1/2 Tsp Dry Yeast Add ingredients to bread machine according to manufacturer's directions. All ingredients should be at room temperature for best results. Makes one 1-1/2 pound loaf. Nutrition Facts per slice (loaf cut into 16 slices): 130 calories, 4 g protein (12%), 24 g carbohydrate (74%), 2 g fat (14%), 0 mg cholesterol, 217 mg sodium, .5 g dietary fiber. Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 130.1 Fat 2.2g Carb 23g Fib 1.2g Pro 4.4g Sod 232mg CFF 15.2% * Exported from MasterCook * Oatmeal Raisin Streusel Muffins Recipe By :Ladies' Home Journal 10/91 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine -- melted 1 cup milk 1 large egg 2/3 cup oatmeal -- old fashioned 1 1/3 cups flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup raisins Streusel: 3 tablespoons brown sugar 3 tablespoons oatmeal -- old fashioned Combine melted butter, milk, egg & 2/3 cup oats. Let stand 10 minutes. Combine flour, sugar, baking powder, salt & cinnamon. Stir wet ingredients into dry ingredients just until combined. Fold in raisins. Spoon batter into 12 greased muffin cups, filling each about 3/4 full. Combine streusel ingredients & sprinkle over muffins. Bake at 400 F for 20 - 22 minutes. >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Dill Bread Recipe By :Loafing It by DAK Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg. yeast 3 1/3 Cups bread flour 1/4 Teaspoon baking soda -- (or 1/2 tsp) 1 1/2 Tsp. salt 1 unbeaten egg -- (room temp) 3 Tablespoons sugar 3 Tablespoons minced dried onion 2 Tablespoons dill seed -- or weed -- (I use one tbl. of each) 1 1/2 Tablespoons butter --- -- Mix - warm and add: 1/4 Cup water 3/4 Cup cottage cheese 3/4 Cup sour cream Add your ingredients according to your manufacturer's suggestion. >From: Luvmysable@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This recipe has been a favorite of my family for years. * Exported from MasterCook * Onion Mustard Buns Recipe By :Taste of Home Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active baker's yeast -- 2 1/4 teaspoons 1/4 cup water (110 to 115 degrees) -- warmed 2 cups milk (110 to 115 degrees) -- warmed 3 Tablespoons dried minced onions 2 Tablespoons vegetable oil 2 Tablespoons sugar 1 1/2 teaspoons salt 3 Tablespoons prepared mustard 6 cups all-purpose flour -- to 6 1/2 cups In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth ( I used my Kitchen Aid Mixer ) and elastic, about 6 -8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-inch circle. Place 1-inch apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F. for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen One bun (prepared with skim milk) equals 138 calories, 181 mg sodium, trace cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 starch, 1/2 fat. Sally tested. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Give the rolls a try, they are great with a hearty soup or even to make a sandwiches. The buns recipes are excellent. * Exported from MasterCook * Onion Sandwich Buns Recipe By :Does Your Lunch Pack Punch?, Toth & Hostage Serving Size : 18 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Warm water 1/4 cup Maple syrup 2 Pk Dry yeast 1 Lg Onion, minced 1/4 cup Corn oil 1/8 tablespoon Thyme 4 cup Whole wheat flour 2 cup Unbleached flour 1 tablespoon Salt Sesame seeds (opt.) Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, stirring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983. Typed for you by Terri St. Louis, Kook-Net >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Bread, Outrigger's Islander Coffee Shop's Recipe By :Islander's Coffee Shop 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 -------- ------------ -------------------------------- 4 1/2 cups flour 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 2 1/2 cups sugar 1 1/4 cups vegetable oil 1/2 tablespoon salt 1/2 cup orange zest 1/4 cup light corn syrup -- Karo 4 large eggs -- beaten 2 1/2 cups water 1 1/4 cups evaporated milk 1 1/2 tablespoons orange extract 1/4 teaspoon orange food coloring 1/4 teaspoon yellow food coloring Sift together flour, baking powder, baking soda, sugar and salt. In a separate bowl combine eggs, orange zest, vegetable oil, corn syrup, water, evaporated milk, orange extract and food colorings. Add to dry mixture, stirring only until moistened. Pour into 2 well greased loaf pans and bake at 350 degrees F for 50-60 minutes. NOTE: The list of ingredients was given to me by the Islander Coffee Shop manager, Roy. He didn't have time to give me the method, sooo, I have developed the method using my Orange Muffins recipe, which uses basically the same ingredients. Test for doneness in the usual way. >From: MarySpero@prodigy.com (MS MARY E SPERO) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : E hele mai oukou e ai! (Come and eat!) Here's a GREAT orange bread you might like to share with your new list. My friend at the Outrigger gave me the recipe for my friend, who visited Hawaii and just couldn't get enough of this bread. It really is yummy! * Exported from MasterCook * Orange Breakfast Bread Recipe By :Kitchen Aid Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup milk 1/2 Cup Butter Or Margarine -- * Softened 1/3 Cup sugar 1/2 Teaspoon salt 1 Package active dry yeast 1/4 Cup water -- warmed 2 Large Eggs -- * 3 1/2 Cups All-Purpose Flour -- To 4 C 1 1/2 Cups Ricotta Cheese -- * 1/2 Cup orange marmalade 2 Teaspoons orange peel 1 Tablespoon sugar Combine milk, butter, sugar and salt in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 2 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Place in a greased bowl turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Place ricotta cheese, orange marmalade, orange peel, and sugar in clean bowl. Attach bowl and flat beater. Turn to Stir Speed and mix 30 seconds. Punch dough down. Roll into a 10 X 14-inch rectangle. Spread cheese mixture evenly over dough. Roll dough tightly from 10-inch side, pinching seams to seal. Pinch ends together to form a ring and place in a 10-inch bundt pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350 degrees F for 35 to 40 minutes. Remove from pan immediately and cool on wire rack. Yield: One 10-inch loaf. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I replaced butter with 1/2 cup unsweetened applesauce, also used Egg Beaters in place of real eggs. I used non-fat ricotta cheese. I used apricot jam in place of the orange marmalade. Even with all these changes, the bread and filling turned out great. The taste is wonderful. Enjoy. Tested by Sally * Exported from MasterCook * Pain De Mie Recipe By :Rustic European Breads from your Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 3 1/4 cups bread flour 3/4 cup semolina flour 2/3 cup nonfat dry milk 2 Tbsp butter 1 1/2 cups water 2 1/3 Tbsp granulated sugar 1 1/2 tsp salt Combine all ingredients and process on the basic bread setting. Rustic European Breads for your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts, also authors of Bread in Half the Time >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pane Francese Recipe By :Sunset Breads Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup water 110 degrees F 3 cups all-purpose flour or more 1 teaspoon sugar 1 teaspoon salt 1 cup water to 1 1/4 -- ice cold Sprinkle yeast over warm water in a small bowl; stir briefly. Let stand until foamy ( about 5 minutes ). To mix and knead with a food processor, combine 3 cups of the flour, sugar, and salt in container. With motor running, pour in yeast mixture and slowly add 1 cup of the cold water. Whirl, scraping sides of container occasionally, until combined ( if dough is dry or difficult to whirl, add more water, 1 to 2 teaspoon at a time ). Continue to whirl until dough is shiny, elastic, and slightly sticky ( 3 to 4 minutes; dough should be soft and wet and form a thin, transparent skin when stretched ). Sprinkle with about 2 tablespoons more flour; turn into a large greased bowl. Cover with plastic wrap. Let dough rise in a warm place until doubled ( 1 1/2 to 2 hours ) or in a refrigerator until next day. Sprinkle dough with about 2 tablespoons more flour and turn out onto a well-floured board. Cut in half. With floured hands, lightly pat each half into a 7-by 8-inch rectangle. Beginning at a short side, roll up dough, at each turn sealing rolled edge against unrolled portion with heel of hand. Turn loaves seam sides down on board. Gently lift each loaf and generously sprinkle flour beneath; lightly dust top with flour. Cover lightly and let rest for 30 minutes. Transfer loaves to a large greased baking sheet, picking up each loaf at either end ( if dough sticks to board, scrape free with a spatula ) and allowing dough to stretch to 12 to 14 inches long; space loaves about 4 inches apart. Cover lightly and let rise in a warm place until slightly puffy ( about 15 minutes ). Place loaves, uncovered, in a 475 degrees F. oven; immediately reduce oven temperature to 425 degrees F. and bake until golden brown ( 20 to 30 minutes ). For a crisper crust, turn off oven, prop door slightly ajar, and let loaves stand in oven for 10 minutes. Transfer to racks and let cool. Make 2 loaves ( about 6 servings each ). Per serving: 132 calories Fat: 1g sodium: 184 Chol: 0mg Carbs: 27g >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone Bread #5 Recipe By :Better Homes & Gardens Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 3/4 cup Milk 1 Egg 3 Tbsp Applesauce 3 cup Bread flour 2 Tbsp Honey 1 1/2 Tsp Anise seed -- crushed 3/4 Tsp Salt 1 Tsp Yeast 1/3 cup Light raisins 1/3 cup Currants 1/3 cup Chopped candied citron Use light setting. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Cheese Loaf Recipe By :Jiffy mixes Recipe Booklet Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. JIFFY Pizza Crust Mix 1 cup Shredded Cheddar Cheese 4 slices bacon -- (cooked crisp and crumbled) 2 tablespoons. grated American Cheese 1/2 cup hot tap water 1 tablespoons. melted butter paprika (one 8"X4" loaf) Preheat oven to 425*F. Grease and flour a 8"X4" loaf pan. Mix Pizza Crust and American cheese together. Add Hot water and mix well. Lest rest in a warm place, covered for 5 minutes. (I usually set on stove while oven is preheating) Knead 4 or 5 times on floured surface. Roll into a 12"X6" rectangle. Brush dough with melted butter, sprinkle with shredded cheese and bacon. Roll up as for jelly roll, starting at the short end. Press edges to seal. Place in prepared pan. Sprinkle with Paprika (Optional) Bake about 20 minutes. This recipe is from "Jiffy mixes Recipe Booklet" given out by the Chelsea Milling Company. Booklet # 081297. There are many other favorites in this booklet as well. >From: "Cynthia" - - - - - - - - - - - - - - - - - - - NOTES : In appreciation, I'm posting a recipe that I use a great deal. It's very delicious and so easy to make. I use this as an everyday bread sometimes but goes over well at parties. * Exported from MasterCook * Peanut Butter Chocolate Chip Bread Recipe By :Donna German's Bread Machine Cookbook II 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 1/2 cups milk 2 1/3 cup peanut butter 2 tablespoon. honey 2/3 tsp. salt 2 cups whole wheat flour 2 cups bread flour 2 tsp. yeast at the beep add: 2/3 cup chocolate chips -- or M&M's Add ingredients according to manufacturer's suggestion. >From: Luvmysable@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Sticky Buns, Amy Scherber's Recipe By :BAKERS DOZEN AMY SCHERBER SHOW #BD1A54 Serving Size : 9 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Teaspoons Active dry yeast 1/4 Cup very warm water -- (2 ounces) -- (105 to 115 degrees F) 5 1/3 Cups unbleached All-purpose flour -- (24 ounces) 2 1/4 Teaspoons Kosher salt 2 Cups warm water -- (16 ounces) -- (90 Degrees F) 9 Tablespoons unsalted Butter -- (4 1/2 ounces) 1/2 Cup Firmly Packed Dark brown sugar -- Plus 1 Tablespoon Firmly Packed Dark brown sugar -- (5 ounces) 4 Tablespoons unsalted butter -- (2 ounces) Softened 2/3 Cup Toasted pecan pieces -- Plus 1 Tablespoon Toasted pecan pieces -- (2 3/4 Ounces) 1/3 Cup granulated sugar -- Plus 1 Tablespoon granulated sugar -- (2 1/2 Ounces) 1 Teaspoon Cinnamon Yield: 9 Large buns Equipment: One 9-inch square baking pan, preferably non-stick, buttered on sides only; one sheet pan, lined with aluminum foil Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.) Gently knead the dough on the lightly floured surface for 1to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F)until it has doubled in volume, about 1 1/2 to 2 hours While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside. When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a long side facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary. Spread 3 tablespoons of the softened butter evenly over the the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log. Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upsidedown and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any caramel remaining and spread it on top of the buns, filling in any bare spots. Let them cool until just warm before serving. BAKERS DOZEN AMY SCHERBER SHOW #BD1A54 COPYRIGHT1996 TV FOOD NETWORK, G.P. All Rights Reserved >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Alla Genovese Recipe By :1968 Time-Life Foods of the World Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil leaves -- stripped from their stems -- coarsely chopped -- and tightly packed 1 tsp salt 1/2 tsp freshly ground black pepper 2 garlic cloves -- chopped, minced -- (or your past participle of choice) 1/4 cup finely chopped pine nuts -- or walnuts 1 cup olive oil 1/2 cup freshly grated imported Romano -- or Parmesan cheese Process in blender or food processor to a smooth paste or puree. This keeps well in the refrig and also freezes well. You said your mother raises herbs, so perhaps she'll indulge you with some fresh basil. >From: jefstone@juno.com (John E Firestone) - - - - - - - - - - - - - - - - - - - NOTES : This recipe originated in the 1968 Time-Life Foods of the World and was modified by my wife, whose paternal grandparents were born in Sicily. * Exported from MasterCook * Pesto Dough Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 TBSP rapid rise ("Bread-machine") yeast 1 1/2 tsp salt 1/2 cup cornmeal 3 cups all-purpose flour 1/3 cup olive oil -- (flavored if you like) 1 1/4 cups water -- or more to form a smooth ball 3 TBSP your home-made pesto -- * * (I know they probably sell it in the grocery where you work, but it ain't the same) Place all ingredients in the machine in the correct order and program for Dough or Manual. When this cycle is completed, pat, roll, stretch the dough into a flat disc on a peel or a 12-14 inch pizza pan which is sprinkled with cornmeal or lightly oiled. Cover with a clean cloth and allow it to rise in a warm place until doubled in bulk. Preheat oven to 475 degrees F. with shelf and/or stone in center position. Just before inserting the focaccia into the oven, make little dimples all over its surface. Drizzle entire surface with 2 or more TBSP olive oil and sprinkle with 1 - 2 tsp of coarse salt, e.g. Kosher salt. Bake 18-20 minutes until top is golden brown. I baked mine in a pizza pan and at 15 minutes, slid the focaccia off the pan directly onto the stone--supposedly for a crisper crust. Hey, it worked!! >From: jefstone@juno.com (John E Firestone) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Picante Bread Recipe By :Sharon Sanford Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups pace picante sauce 2 cups bread flour -- * see note 1/2 cup cornmeal 1 1/2 teaspoons active dry yeast Place ingredients in breadmaker per machine's instructions. >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - NOTES : Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it's GREAT! Susan Sanford Posted on Bread & Pizza, 2/16/93. Formatted for MM by Joyce Burton, PDPP83A. *Gold Medal Better for Bread Flour "Light Wheat" Works great in this recipe. * Exported from MasterCook * Pineapple 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 -------- ------------ -------------------------------- 1 Cup Unsweetened Desiccated Coconut 1 Cup canned crushed pineapple and juice 4 Large eggs 1/2 Cup honey 2 1/2 Cups millet flour 1 Teaspoon sea salt 1 Tablespoon baking powder In a large mixing bowl combine the coconut and pineapple. Add the eggs and honey and beat until light either with an electric mixer or a wire whisk. Combine millet flour, salt, and baking powder, blend thoroughly with the pineapple mixture, and let the batter stand 15 minutes. Preheat the oven to 325F. Butter well a 9-inch loaf pan. Stir batter and pour into the pan. Bake 1 hour, or until the bread tests done. Source: America's Bread Book, Mary Gubser; Williams Morrow ISBN 0-688-11608-6 MasterCook formatted by Martha Hicks using McBuster. >From: "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Nut Bread Recipe By :Posted by Joyce Davis 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 -------- ------------ -------------------------------- 2 CUPS FLOUR 1 teaspoon BAKING POWDER 1/2 CUP NUTS 1 tablespoon OIL 1 teaspoon BAKING SODA 1/2 CUP SUGAR 1 CUP RAISINS 1 EGG -- BEATEN 2 teaspoon VANILLA 1 CUP UNDRAINED CRUSHED PINEAPPLE Sift flour, sugar, b. powder into large mixing bowl; add raisins and nuts. Combine eggs, oil, and vanilla; add to flour mixture, Stir till blended. Pour into greased loaf pan. Bake at 350 oven for 50-60 min. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto Wheat Bread Recipe By :Bean Cookery, Sue & Bill Deeming Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bean puree made with pinto beans -- see recipe 1 cup lukewarm water 1 tablespoon honey 1 package active dry yeast 2 tablespoons vegetable oil 1 teaspoon salt 2 cups whole-wheat flour 3/4 cups all-purpose flour -- (3/4 to 1 1/2) Prepare bean puree. In a large bowl, combine water and honey, stirring to mix completely. Dissolve yeast in honey-water mixture. Let stand until foamy. Stir in bean puree, vegetable oil and salt. Add whole-wheat flour. Mix well. Stir in all-purpose flour until dough is stiff. Turn out onto a lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let rise until doubled in bulk. Grease a 9 inch by 5 inch loaf pan or baking sheet. Punch down dough and knead 3 to 4 times until easy to handle. Shape into a loaf. Place in a loaf pan or on baking sheet. Cover and let rise until doubled in bulk, about 45 minutes. Remove from pan or baking sheet. Cool on a rack. May be stored in an airtight plastic bag at room temperature or in the refrigerator. Makes 1 loaf. >From: "Mimi's Box" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #3 Recipe By :Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water -- plus 3 tbsp water 1 tablespoon Shortening 3/4 teaspoon Sugar 1 1/2 teaspoon Salt 3 cup Bread flour 2 1/4 teaspoon Yeast Add all ingredients to machine and program for dough and first rise. Remove dough and punch down and let rest for 5 minutes. Place 13 x 9 baking pan in oven. Preheat oven to 500. On lightly floured work surface, cut dough in half and cut each half into 6 equal pieces. Lightly sprinkle with flour. Shape pieces into smooth balls. With a lightly floured rolling pin, roll each ball into a 4" disk. Lightly sprinkle both sides with flour. Cover with a clean kitchen cloth and let rise 30 minutes on work surface. Place four pita breads on preheated baking pan. Bake about 5 minutes or until breads puff up and just begin to brown. Remove from oven and cool on wire rack. Continue baking remaining pita breads, four at a time. Breads will collapse as they cool. If they don't, prick them with a fork. >From: wlmlong@juno.com (Wayne E Long) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust, Pizza Hut Recipe By :Pizza hut Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups Warm water 1/2 Teaspoon Salt 4 Cups Flour 1/3 Teaspoon Oregano 1 Tablespoon Sugar 1 Pk Dry yeast 1/3 Teaspoon Garlic salt 2 Tablespoons Olive oil Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add flour gradually and process until dough leaves the side of the container. Place in greased bowl, turn to grease top, and cover with plastic wrap. Let rise in refrigerator overnight. Divide dough in thirds. Press with heel of hand onto greased pizza pan until crust fills pan. (Unless, of course, you are talented enough to toss it into the air.) Bake in 350F oven for 5 minutes. Freeze. When ready to make pizza, remove from freezer and quickly cover with pizza sauce and toppings. Bake on oven rack without pan >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #5 Recipe By :J. Allen Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons. olive oil 2 tablespoons. sugar 1 tsp. salt 3 cups bread flour herb seasoning -- (optional) 2 1/2 tsp. yeast Measure all ingred. into bread machine pan, select dough setting. Start! When it's finished, take the dough out and use the dough however you want to make your pizza. I can make one 15'' thick crust pizza or two 13'' thin crust pizzas with this dough. Bake at 425 for 10-15 min. on lower rack. >From: NORTON746@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #6 Recipe By :kitchen of Maureen Bills Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. yeast 1 cup warm water 1 tsp. sugar 1 tsp. salt 2 Tbsp. olive oil -- * 3 1/2 cup. flour (approx.) Garlic salt -- parmesan cheese -- (optional - to taste) * (flavored grapeseed oils also work well - I use basil/garlic, or garlic/parsley grapeseed oils) In a large bowl, dissolve yeast in water. Stir in sugar, salt and oil. Add 2 cups of flour, beat until smooth. Add enough remaining flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with oil. Cover, let rise in a warm place until double. Punch down; shape at once or cover and refrigerate. Optional: When mixing in sugar, salt and oil - you can also add some garlic salt, and/or parmesan cheese for flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough, Torie's Favorite Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 tablespoons. olive oil 1 tsp. salt 2 1/2 cups bread flour 1 3/4 tsp. active dry yeast 2 tsp. oregano 1/4 cup parmesan cheese Add all to ABM in the proper order for your machine. Program ABM for dough cycle. At the end of the cycle remove dough and stretch it to fit pizza pan. I hold it up and pull the sides til I get a round shape...keep pulling till pan size. Lightly oil pan and place dough on it. Prick all over with a fork and pop it in the oven at 400 degrees for about 10 minutes till very lightly browned. I then top pizza with Ragu Hearty Parmesan and Romano flavored sauce, shredded mozzarella cheese, and sprinkle parmesan lightly all over top. I added sliced thin pepperoni tonight too. Put it back in the oven for about 10 more minutes. >From: SmokeyKat4 - - - - - - - - - - - - - - - - - - - NOTES : I made pizza. It was wonderful here's the recipe I used. Note that there is no sugar in the dough, some people might be interested! The crust comes out thin and crispy...yummmmmmm The family went wild! * Exported from MasterCook * Pizza Margherita Recipe By :The Washington Post Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 pkg yeast 1/2 tsp sugar 1 tbsp olive oil 1 1/2 cups unbleached flour -- (1 1/2 to 2) 1/2 cup whole wheat flour 1/2 tsp salt for topping 3 ripe tomatoes sliced thin 8 basil leaves sliced thin -- (8 to 10) 1 clove garlic 1 tbsp olive oil 8 oz mozzarella cheese cut thin Combine water, yeast, sugar; cover and let stand till yeast foams, about 5 minutes. Add olive oil, flour and salt. Thicken dough as necessary to make stiff dough. Dough should clean sides of bowl. Knead five minutes. Put dough on board and knead till springs back, about 2 minutes. Put dough in large bowl and let stand in warm place until it is doubled in volume - 1 to 1 1/2 hours. Punch down and let rest 10 minutes before shaping. Can be made ahead and refrigerated overnight, but punch down and let warm up before using. Lightly oil pan. Divide dough in quarters, roll out and form. Arrange veggies and cheese. Drizzle with olive oil. Bake 500 degrees 10-12 minutes. >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Sauce Recipe By :Fleishmann's Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Oz. tomato paste 8 Oz. tomato sauce 1 Clove garlic -- crushed 1 Tsp herbs such as basil-oregano- or Italian herb blend Mix thoroughly. This is enough for two large pizzas. I freeze what I don't use one week to use the next week. I add lots of herbs, and fresh herbs are great! >From: rprovanc@gmu.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza With The Works Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Pizza Dough: 3/4 cup water 1 tsp sugar 2 tsp dry yeast --- Seasonings: 1/2 tsp basil 1/2 tsp oregano 1/4 tsp thyme --- 2 cups white flour -- (not bread flour) 1 tsp salt 2 Tbsp olive oil 2 Tbsp flour or semolina -- if dough is too moist Olive oil for brushing crust --- Topping: 7 ounces spaghetti sauce, thick -- (1/2 jar) 1 tomato -- thinly sliced -- or 3 plum tomatoes -- chopped coarsely 1 medium onion -- sliced thin 4 mushrooms -- sliced (4 to 5) 1/4 green bell pepper -- sliced -- in 1 to 2-inch long strips 1/8 lb ham -- sliced thin -- in 1 to 1-1/2 inch squares -- or triangles (optional) 10 large pitted black olives -- (10 to 12) halved -- or 15 small 1/8 lb pizza-size pepperoni 1/4 lb bulk Italian sausage 1/2 lb shredded cheese -- * --- Corn meal * mozzarella plus other cheese (provolone, havarti, muenster, gruyere) Make the dough in a bread machine using the dough cycle. Fry sausage in chunks. Don't brown (fry lightly). Drain off fat. Let cool. Preheat pizza stone to 450 F. Grease pizza pan lightly. Stretch out dough starting at the edge to less than size of pizza pan. Try to keep most of the dough in the middle, not out at the edge. Let rest for 10 to 15 minutes, covered. Stretch dough to fit pan. Pinch up rim. Let rise for 15 to 20 minutes. Put fork holes all over dough. Bake dough 5 to 9 minutes (watch top) until off-white or light tan. Be sure that crust bakes enough or it will fall and be "doughy." Puncture with fork or flatten with spatula if it "blows up." Sprinkle wooden peel with corn meal. Turn oven down to 400 F. Move crust to peel. Wipe off pan with paper towel and put it in oven, below the stone. Brush crust lightly with olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Reserve most of cheese. Slide pizza onto stone. Bake for 15 minutes. Spread rest of cheese on pizza and bake for 5 minutes more, a total of 20 minutes. Move to pan for slicing. Let sit for 5 to 10 minutes before slicing. >From: bob.stedfeld@pcohio.com (Bob Stedfeld) - - - - - - - - - - - - - - - - - - - NOTES : This makes a 13-inch pizza. I use a stone and prebake the crust lightly so the assembled pizza can be handled easily. * Exported from MasterCook * Polish Sauerkraut And Pickle Pizza Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Pizza Dough: 3/4 cup water 1 tsp sugar 2 tsp dry yeast -- Seasonings: 1/2 tsp dill --- 2 cups white flour -- (not bread flour) 1 tsp salt 2 Tbsp olive oil 2 Tbsp flour or semolina -- if dough is too moist --- Topping: 8 oz kielbasa sausage -- sliced 1/8 in thick -- (about 50 to 60 pieces) 1 large onion -- sliced in half along the axis -- then sliced thin crosswise 2 Tbsp olive oil -- plus -- more for brushing 1 can sauerkraut -- (14.5 oz) -- rinsed and drained -- and squeezed dry 3/4 cup dill pickles -- drained and chopped coarsely 1/2 tsp dill weed -- dried 1/2 lb shredded mozzarella cheese -- * * (substitute or include cheddar, swiss, havarti, muenster or other cheese mixture) Make the dough in a bread machine using the dough cycle. Mix different types of shredded cheese together. Heat 2 Tbsp olive oil in skillet and cook onion on medium setting until tender. Add dill weed, pickles and sauerkraut. Mix together and take off heat. Stretch out dough starting at the edge to less than size of pizza pan. Try to keep most of the dough in the middle, not out at the edge. Let rest for 10 to 15 minutes, covered. Stretch dough to fit pan. Pinch up rim. Let rise for 15 to 20 minutes. Put fork holes all over dough. Bake dough 5 to 9 minutes (watch top) until off-white or light tan. Be sure that crust bakes enough or it will fall and be "doughy." Puncture with fork or flatten with spatula if it "blows up." Sprinkle wooden peel with corn meal. Turn oven down to 400 F. Move crust to peel. Wipe off pan with paper towel and put it in oven, below the stone. Brush crust lightly with olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Reserve most of cheese. Slide pizza onto stone. Bake for 15 minutes. Spread rest of cheese on pizza and bake for 5 minutes more, a total of 20 minutes. Move to pan for slicing. Let sit for 5 to 10 minutes before slicing. >From: bob.stedfeld@pcohio.com (Bob Stedfeld) - - - - - - - - - - - - - - - - - - - NOTES : This makes a 13-inch pizza. I use a stone and prebake the crust lightly so the assembled pizza can be handled easily. * Exported from MasterCook * Poppy Seed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 1/2 tablespoon. oil 1 tsp. vanilla 1 tsp. almond extract 1 tsp. salt 2 tablespoon. sugar 1 1/4 tablespoon. poppyseeds 2 cups bread flour 1 1/2 tsp. yeast Put ingredients in bread pan in order of manufacturer's instructions. I like to use rapid bake cycle -- but then, I bake *all* bread on rapid bake cycle, so I've never tried it any other way! >From: Lulumommy - - - - - - - - - - - - - - - - - - - NOTES : Thanksgiving dinner and twice over the recent holiday season for different parties. The original recipe calls for almond extract, but I just replace it with orange extract to make Orange-Poppy Seed Bread. Although I've never tried it, I would imagine that you could use lemon extract too. * Exported from MasterCook * Portuguese Sweet Bread, Mary's Recipe By :A Hundred Years of Island Cooking Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm potato water 3 tablespoons sugar 1 cup mashed potatoes 1/8 tablespoon ground ginger 1/2 cup milk 2 teaspoons salt 6 eggs 1 3/4 cups sugar 1/2 cup butter 8 cups flour -- (8 to 10) Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. turning to grease top of dough. Co ver; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. >From: "LauraG" - - - - - - - - - - - - - - - - - - - NOTES : Use bread pans, and not free form. Reduce baking time, bread tends to burn. The last few times I made bread, it had a strong yeasty aftertaste to it. The bread came out fine, except for the taste. I made it by hand and used Fleshmanns (sp) yeast from Sam's Club if that made a difference. Now that I think of it I used about 2 tablespoons of yeast for the 2 packages of yeast. Too much yeast?? * Exported from MasterCook * Potato Rolls Recipe By :Bread Machine Magic, Rehberg and Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup. water 3 tbsp. ICBINB-light -- * 1 egg 1 tsp. salt 1/3 cup. mashed potatoes -- ** 2 cup. all-purpose flour 3 tbsp. sugar 1 1/2 tsp. yeast * I Can't Believe It's Not Butter--Light (the original recipe called for shortening) ** I mixed 1/3 c. instant garlic-flavored potato buds with 1/3 c. water and cooked it in the microwave Add to bread machine according to manufacturer's directions. Select dough cycle. When complete, place dough on heavily floured board or cloth. When I made this dough, it was very soft and sticky. Gently rolling the dough in the flour on the cloth once was very helpful. I divided it into 12 balls and placed them in a cooking-sprayed muffin tin. Let rise for 30-45 mins (until doubled). Bake for 13-14 mins. at 400F. After putting the dough into the tin, I covered the tin in plastic wrap and put it in the refrigerator, to be baked for dinner the next day. I took the dough out of the refrigerator as the oven was preheating and then popped them in the oven. I don't know if this is technically correct, but they turned out just fine! >From: miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - NOTES : I made these rolls for dinner last night, to have with our beef stew. They were really good...light, fluffy and tasty. * Exported from MasterCook * Potato White Bread Recipe By :Maggie Baylis & Coralie Castle Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 oz baking potatoes 3 Tablespoons brown sugar -- firmly packed 1 Tablespoon yeast 4 1/2 cups unbleached white flour or as needed 3 Tablespoons butter -- melted and cooled 2 teaspoons salt Makes two medium loaves. Scrub potatoes, slice and boil in water to cover until soft. Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously about 3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room temperature 45 minutes. Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand. Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes. Dough will be soft and slightly sticky. Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans. Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size. Place in oven, turn heat to 350 degrees F and bake 45 minutes or until bread tests done. Turn out onto wire rack, turn right side up and cool. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Yet another one that is worth trying. This recipe, I believe is one of the best I have ever made. The only ingredient I changed was the butter, I used diet margarine. I also used my KitchenAid mixer to do all the kneading. * Exported from MasterCook * Prune Amaranth Bread Recipe By :BREAD MACHING BAKING FOR BETTER HEALTH Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 1 cup whole wheat bread flour 3/4 cup white flour 1/4 cup amaranth flour 1/4 cup dry milk 1 1/2 tablespoons date sugar 1 tablespoon vital gluten 1/2 teaspoon salt 1 teaspoon yeast 1/3 cup pitted prunes add prunes at beep >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- plus 2 Tablespoons water 1 egg 1 tablespoon lemon juice 1 tablespoon lecithin 3 1/4 cup bread flour 3 tablespoon brown sugar 1 1/2 teaspoon salt 2 tablespoon nonfat dry milk 1 1/2 tablespoon butter=20 3/4 cup canned pumpkin 1 teaspoon vanilla 1 teaspoon ground ginger 1 teaspoon ground allspice 2 1/4 teaspoon active dry yeast Place ingredients in machine in order listed, use RAPID cycle, LIGHT crust. >From: rhiannonc@full-moon.com (Rhiannon ) - - - - - - - - - - - - - - - - - - - NOTES : I hunted around for a pumpkin bread recipe and found one, made a few modifications to it and it turned out great. My husband is really wanting a sweeter bread but I'm not confident enough yet to muck with the recipe THAT much. * Exported from MasterCook * Quick Feathery Southern Biscuits Recipe By :Richmond Times-Dispatch Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/4 cup shortening 1/2 cup whole milk -- or buttermilk , (up -- to 3/4) Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Bean Bread Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Filled Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Dough: 2 large eggs 1 teaspoon salt 1 cup liquid from cooking Red Beans 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups -- Egg Wash: 1 egg 1 tablespoon sugar 1/2 cup water Assembly: vegetable oil spray 3 cups drained cooked Red Beans 2 tablespoons unsalted butter -- melted Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the bean cooking liquid 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. Egg Wash: Blend the sugar, egg, and water together. Assembly: Lightly spray a 5 x 8 inch bread pan with the oil. After the dough has risen, turn it out onto a well-floured surface. Roll the dough into a rectangle, 12 x 20-24 inches. Brush the dough with the egg wash, but leave a 6-inch wide section unbrushed at one of the 12-inch ends. Spread the beans on the dough, except for the section that was not washed with the egg. Leave a 1/2 inch border on the other 3 sides. Starting at the narrow filled end, roll the dough up, jelly-roll fashion, until only 1 inch of the unbrushed section is still sticking out. Brush this flap with egg wash and close the roll, making sure that all layers meet and there is no gap on the sides. It is very important to roll the dough evenly so it will evenly and you'll have a loaf of read that looks as good as it tastes. 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 : Here is another Paul Prudhomme filled bread recipe. In this case he uses cooked red beans for the filling, and the cooking liquid from the beans as the only liquid in the bread. You can make Black Bean Bread by substituting cooked black beans and their cooking liquid. The red beans (or black beans) can be prepared to your liking, or you can use Prudhomme's recipes in the book. Substitute cooked black beans and the cooking liquid for the red beans to create "Black Bean Bread".