* Exported from MasterCook * Red Lobster Cheese Biscuits #2 Recipe By :Janelle at CopyKat Recipes http://www.copykat.com/ Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bisquick 1/2 Cup cold water 3/4 Cup grated cheddar topping: 1/4 Cup butter 1/2 Tsp garlic powder 1/2 Tsp Italian seasoning 1 Tsp parsley Mix all together and spoon onto baking sheet. Brush each biscuit with a mixture of: melted butter, Italian seasoning, garlic powder and parsley. Bake at 450 for 8-10 mins. >From: Ken Vaughan >formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - NOTES : "Folks a wonderful person sent me the 'actual' recipe from Red Lobster, so here it is. Its a lot easier than mine, so please give it at try. The basic recipe is broken down for household rather than their huge batch. However, you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that is not available to the general public. See how they are!!" My wife says these are better than the original! [Russ.] * Exported from MasterCook * Red Lobster Cheese Biscuits Version With Mays Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/3 cup mayo 1 tablespoon sugar -- or 3 packages sweet & low 2 cups self-rising flour 1/4 cup Kraft's American cheese -- grate liquid margarine garlic powder Kraft American cheese food Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes . Add only enough flour so batter drops from spoon. Source: Gloria Pitzer >From: Ken Vaughan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Garlic Sticks Recipe By :Red Lobster, Orlando, FL. Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Butter or margarine 1/4 Teaspoon Garlic powder 2 Cups Bisquick baking mix 1/2 Cup Cold water 1/2 Cup Cheddar cheese -- shred fine Preheat oven to 425~. Heat margarine or butter in 13x9 pan in oven until melted. Stir in garlic powder. Combine baking mix, water and cheese until soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface. Knead 5 times. Roll dough into 10x6 rectangle. Cut lengthwise is half; cut each half into 12 sticks, about 3/4" wide. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown. >From: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Rolls (Small Recipe) Recipe By :Red Lobster Restaurants, Inc. Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic salt -- or powder parsley flakes Italian seasonings 2 Cups Bisquick 1/2 Cup cold water -- scant cup 3 Oz sharp cheddar cheese -- grated 1 Oz butter -- or margarine Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. NOTE: this recipe has already been reduced. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : When the Red Lobster restaurant that we go to started serving their cheese rolls, I managed to talk the manager out of this recipe. It's been posted numerous times since 3/90 by me and by Elaine Radis and others. The quantities I've given are as the manager gave me. Later, I cut the ingredient quantities down to be more usable by the average family. These do freeze, however, so it's worthwhile making the larger batch and freezing the ones you do not plan to use immediately. [ Carole Walberg] * Exported from MasterCook * Red Lobster Cheesy Garlic Rolls Recipe By :Kathy in Bryan, TX Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb baking mix -- * 21 oz cold water 6 oz grated mild cheddar cheese *RL uses a specially made product, but Bisquick buttermilk baking mix is a decent substitute Mix together above ingredients (by hand, an electric mixer will NOT work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the sheets, and bake another 4-5 minutes. (Note, a commercial convection oven cooks about 25 percent faster than a home oven -- for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden brown). Remove rolls from the oven, and brush with garlic butter mixture (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Do not add too much butter to the rolls, or the garlic flavor will overpower the cheese. For variations, increase the cheese to 8 oz. (better, and the way the Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar. The Parmesan variation is excellent. IMHO, better than the original. As a breakfast bread (or snack for the cook), you may also add 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter. Note: this is a half recipe for the ones made at the Lobster. It makes 40 rolls, which is a LOT for home use. You might want to scale it down somewhat. >From: Ken Vaughan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Garlic Cheese Biscuits Recipe By :December 1994 Weight Watchers magazine Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour -- minus 1 tablespoon 1 tablespoon Baking powder -- plus 2 teaspoons 1/2 teaspoon Baking soda 1 Pinch Salt -- (1/8 teaspoon) 3 tablespoons Margarine -- stick, chilled 3/4 cup low-fat Buttermilk -- (1.5%) 1 1/2 ounces Cheddar cheese (sharp) -- grated 1/4 teaspoon Garlic powder *** Italian Seasoning (12 Servings) 1. Preheat oven to 450 F. Line baking sheet with parchment or wax paper; spray with non-stick cooking spray. 2. In medium bowl, sift together the flour, baking powder, baking soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, 8-10 minutes. 3. While biscuits are baking, in small microwavable bowl, add remaining tablespoon margarine; microwave until melted. Stir in garlic powder; set aside. ***I like to add 1/2 teaspoon of Italian Seasoning to the garlic butter. 4. When biscuits are done, remove from oven and brush margarine mixture evenly over warm biscuits. Remove from baking sheet and serve immediately. >From: prairie-wind@juno.com (Karen K. Deck) - - - - - - - - - - - - - - - - - - - NOTES : Of course, WW "lightened" the recipe. They noted that Red Lobster warned that their recipe was developed for commercial use and results wouldn't be the same prepared in household oven. I have made these biscuits and they are wonderful--just like the ones at Red Lobster. WW also indicated that the Red Lobster recipe used a buttermilk baking mix; and WW reduced the amount of garlicky margarine from 1/2 cup to 1 Tablespoon. * Exported from MasterCook * Red Savina Bread Recipe By :Jim Campbell Mild to Wild Pepper & Herb Co. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1 1/2 cups white flour 1/2 cup v-8(r) vegetable juice 1/2 cup water -- * see note 1 teaspoon salt 1 1/2 tablespoons dry milk powder 1 1/2 tablespoons brown sugar 1 tablespoon sorghum -- or honey 1 1/2 teaspoons bread machine yeast -- or 2 teaspoons active dry yeast 2 tablespoons butter 2 ounces ground dried Red Savina Habanero powder Heat liquid ingredients to about 100 F. Pour into canister. Put in dry ingredients, yeast last. Set machine to desired finish. Done. >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - NOTES : Jim's Notes:(all wheat flour may be used, but not all white- the Savina (tm) seems to go good with wheat breads while white has too little flavor for it IMHO) I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply because I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this! Jim Campbell, Mild to Wild Pepper & Herb Co. Chris's Note:I sometimes use low sodium vegetable or chicken broth in place of the water. * Exported from MasterCook * Roasted Garlic Bread Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Filled Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Dough: 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups garbanzo beans, cooked -- Seasoning Mix: 2 teaspoons salt 2 teaspoons sugar 1 1/2 teaspoons garlic powder 1 teaspoon dried thyme 1/2 teaspoon onion powder --- 2 heads garlic 1 tablespoon sugar 1/2 cup water -- Egg Wash: 1 egg 1 tablespoon sugar 1/2 cup water -- Assembly: vegetable oil spray 2 tablespoons unsalted butter -- melted DOUGH: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. ONION FILLING: Combine the seasoning mix ingredients. Remove the papery skin from the garlic heads. Roast the garlic heads over an open flame on your stove or grill until the outer skin is charred all around. Plunge the roasted garlic into water, peel the charred cloves, and mince them. Melt the butter in a 10-inch skillet. Stir in the seasoning mix and the garlic. Cook, stirring frequently, until the garlic begins to stick. Add 1-2 tbsp water as necessary to loosen the brown bits. Set aside until cool enough to handle. 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 un-brushed at one of of the 12-inch ends. Spread the filling 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, jell-roll fashion, until only 1 inch of the untrussed 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 : This filled breads use Prudhomme's basic white bread. Of course you can use any basic bread recipe of your choice, but I included his for you since he claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. * Exported from MasterCook * Roasted Golden Pepper Bread Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Filled Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Dough: 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups -- Pepper Filling: Seasoning Mix: 2 teaspoons salt 2 teaspoons sugar 1 1/2 teaspoons garlic powder 2 teaspoons dried ancho chiles 1 teaspoon dried oregano 3/4 teaspoon ground cumin --- 2 medium yellow bell peppers 2 tablespoons unsalted butter -- Egg Wash: 1 egg 1 tablespoon sugar 1/2 cup water -- Assembly: vegetable oil spray 2 tablespoons unsalted butter -- melted DOUGH: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. ONION FILLING: Combine the seasoning mix ingredients. Roast the peppers over an open flame on your stove or grill until the outer skin is charred all around. Plunge the roasted peppers into ice water, rub off the charred black parts. Cut the peppers into very thin julienne strips; you should have about 1 1/2 cups. Melt the butter in a 10-inch skillet. Stir in the seasoning mix and the pepper strips. Cook, stirring frequently, until the garlic begins to stick. Add 1-2 tbsp water as necessary to loosen the brown bits. Set aside until cool enough to handle. 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 untrussed at one of of the 12-inch ends. Spread the filling 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, jell-roll fashion, until only 1 inch of the untrussed 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 : This filled breads use Prudhomme's basic white bread. Of course you can use any basic bread recipe of your choice, but I included his for you since he claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. * Exported from MasterCook * Roasted Onion Bread Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Filled Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Dough: 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups --- -- Onion Filling: Seasoning Mix: 2 teaspoons sugar 1 1/2 teaspoons onion powder 1 teaspoon cayenne 1 teaspoon ground fenugreek 1 teaspoon garlic powder 1 teaspoon salt --- 2 medium onion -- sliced in half 2 tablespoons unsalted butter --- -- Egg Wash: 1 egg 1 tablespoon sugar 1/2 cup water --- Assembly: vegetable oil spray 2 tablespoons unsalted butter -- melted DOUGH: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. ONION FILLING: Combine the seasoning mix ingredients. Roast the onion halves over a gas burner, turning until the outer skin is charred all around. If you an electric range, roast the onion in a preheated 500F oven. Plunge the roasted onion into water, then rub off the charred skin under running water. Cut the onions into very thin julienne strips -- you should get about 1 cup. Melt the butter in a 10-inch skillet. Stir in the seasoning mix and the onions. Cook, stirring frequently, until the onions begin to stick. Add 1-2 tbsp water as necessary to loosen the brown bits. Set aside until cool enough to handle. 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 untrussed at one of of the 12-inch ends. Spread the filling 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, jell-roll fashion, until only 1 inch of the untrussed 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 : This filled breads use Prudhomme's basic white bread. Of course you can use any basic bread recipe of your choice, but I included his for you since he claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. * Exported from MasterCook * Roasted Veggie Pockets Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Filled Breads Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Dough: 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups -- Egg Wash: 1 egg -- slightly beaten 1/4 cup milk -- Filling: 1 1/4 cups roasted onions -- finely diced 1/2 cup roasted green bell peppers -- finely diced 1/2 cup roasted red bell peppers -- finely diced 1/2 cup roasted yellow bell peppers -- finely diced 1/4 cup roasted garlic -- finely diced --- 4 tablespoons unsalted butter -- melted Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. Push the top down gently. Separate the dough into 12 to 16 balls, each about the size of a golf ball. Roll the balls into circles, about 5-6 inches in diameter. Place the rounds on a cookie pan, layers separated by foil or waxed paper. Refrigerate them (to stop the rising) until ready to use. Egg Wash: Combine the beaten egg with the milk. Filling: To roast the vegetables, if you have a gas range, place the vegetables right on the burner, in a high flame, and roast, turning until the outer skin is charred all around. If your range is electric, you can roast in a preheated 500F oven. Plunge the roasted vegetables into ice water to stop the cooking, then rub off the black skin under running water. Make the filling by combining the roasted vegetables in a bowl. Assembly: Brush one side of each round with the egg wash. Divide the filing among half of the dough rounds with the egg-washed side up, and top with the remaining dough rounds, egg-washed side down. Seal the edges all the way around, coat the outer surfaces with the melted butter, and fry, turning often, on a griddle or skillet over medium heat (250F) until golden brown. >From: "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : I imagine that any combination of roasted veggies would be good. Indeed, you could use any filling of your choice. * Exported from MasterCook * Round Crusty Loaf Recipe By :Southern Heritage Breads Cookbook Serving Size : 3 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 1/2 cup sugar 1/2 cup warm water -- 105 deg to 115 deg 2 cups milk -- scalded 1 cup unsalted butter -- softened 1 teaspoon salt 4 eggs -- beaten 2 cups whole wheat flour 6 cups bread flour cornmeal 1 egg yolk 1 tsp whipping cream FOR ABM: 2 tsp instant yeast 2 tablespoons sugar 2 tablespoons warm water 2/3 cup milk 1/3 cup butter -- softened 1/4 teaspoon salt 1 egg 2/3 cup whole wheat flour 2 cups bread flour Recipe adapted for ABM by jrjet@mtco.com -- Tested in a Farberware ABM with great results. FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I baked this on light setting and it turned out wonderfully! Definitely a keeper! TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add enough bread flour to form a stiff dough. Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes. Punch down,turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour. Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped. Cool on wire racks. Makes 3 round loaves. >From: Dot McChesney - - - - - - - - - - - - - - - - - - - NOTES : This turned out exceptionally good. * Exported from MasterCook * Round Raisin Loaf Recipe By :Good Housekeeping magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk biscuit mix 1/3 cup uncooked quick-cooking oats 1/2 cup seedless raisins 1 tsp double-acting baking powder 1/4 tsp salt 1 egg 1 1/4 cups skimmed milk -- or reliquified nonfat dry milk -- non-nutritive sweetener equivalent to -- 1/2 cup sugar At least 1 hour and 30 minutes before serving: Preheat oven to 350*. Grease 1 1/2 quart round casserole. In medium bowl, combine biscuit mix, oats, raisins, baking powder and salt. In 2 cup measure or small bowl, stir remaining ingredients; stir into dry ingredients until well combined. Pour into casserole; bake 45-50 minutes until loaf pulls away from sides of casserole. Cool 10 minutes on rack; remove and finish cooling. Makes 16 servings. Exchanges per serving: 1 bread, 1/2 fat. * * I don't know if the exchange information would be right for todays diabetic diet since things have changed since this recipe was published in what I believe to be somewhere between 1950 and 1970. I only included the exchange information because it was part of the recipe, and I thought it might be interesting to see how things have changed. >From: mrsu@juno.com (Melissa A. Uttendorfsky) - - - - - - - - - - - - - - - - - - - NOTES : I found this recipe for raisin bread in some old recipes from my great-grandmother. It was in Good Housekeeping magazine in a section titled "you & your diet", I don't know what year but the clipping is pretty yellow. * Exported from MasterCook * Rum Raisin Bread Recipe By :my daughter Margaret Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark rum 1 tsp. vanilla 1/2 cup golden raisins 1/2 cup currants grated zest of 1 large lemon 2 cups flour 3/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. grated nutmeg 2 eggs 1/2 cup sour cream 1/4 cup butter -- melted confectioner's sugar Combine rum, vanilla, raisins, currants, and lemon zest in med. bowl; allow to stand for 30 minutes. Adjust oven rack to top third position and preheat to 350 degrees. Coat 9X5X3 inch loaf pan with vegetable spray. Thoroughly mix flour, sugar, baking powder, baking soda, salt, and nutmeg in large bowl. Stir eggs, sour cream, and butter into rum mixture until well blended. Pour liquid mixture over dry ingredients and fold in with spatula just until combined--DO NOT OVERMIX. Spoon batter into prepared pan, smoothing it on top. Make for 1 hour and 15 minutes or until tester comes out clean. Turn out onto rack and generously dust with confectioner's sugar. Allow to cool before slicing. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #5 Recipe By :Pillsbury Family Cookbook Serving Size : 24 Preparation Time :3:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1/2 cup molasses 1/4 cup oil 1 ounce unsweetened baking chocolate -- melted and cooled 2 1/2 cups flour 2 cups bran cereal -- shredded 1 tablespoon sugar 1 tablespoon instant coffee 1 tablespoon salt 2 teaspoons onion powder 2 packages yeast 4 cups rye flour Prepare as usual for any yeast bread, cover and let rise for 1 hour. Punch down and shape into 24 rolls and place in 2 9 inch greased cake pans OR shape into 2 free form round loaves. Cover and let rise. Bake rolls for 35-40 minutes or loaves for 45-55 minutes in 375F oven. >From: "stefanie" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #6 Recipe By :becktech@txdirect.net Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 1 cup bread flour 1 cup rye flour 2 tablespoons. gluten 3/4 tsp. dried grated orange rind -- (zest) 3/4 tsp. caraway seeds 3/4 tsp. fennel seed -- (ground) 1/8 tsp. baking soda 1/2 tsp. salt 1 tablespoons. molasses 1 tablespoons. Kitchen Bouquet 1 1/2 tablespoons. oil 1 egg -- plus enough -- milk to equal 2/3 cup Later addition: 1 tablespoons. groats 1 tablespoons. barley flakes * (to make "dark" or add additional tbs. water) Mix all by last two ingredients well. Let rest 10 minutes. Knead 10 to 20 minutes (this can be done in a food processor). Knead in last two ingredients by hand until evenly distributed. Place in oiled bowl (or round cake pan or loaf pan.) Cover well, and let rise until double in size. Bake 350 degrees for approx. 30 minutes. (convection oven at 300 degrees for approx. 25 minutes) Thump bottom to check for doneness. If not finished, replace loaf on shelf without pan, and finish baking. - - - - - - - - - - - - - - - - - - - NOTES : Experimentation has finally resulted in making "black bread" like my husband remembered it to be in his childhood. This recipe did NOT work in my bread machine...so I make it by hand. * Exported from MasterCook * Rye Breadsticks, Baileys' Recipe By :Lee Bailey's Soup Meals: Warm-Weather Serving Size : 6 Preparation Time :2:00 Categories : Daily Bread Mailing List Hand Made Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dark molasses 1 1/2 teaspoons salt 1 tablespoon unsalted butter -- melted 1/2 cup boiling water 2 tablespoons caraway seeds 3/4 cup warm water -- (105-115f) 1 package active dry yeast 2 cups rye flour 1 3/4 cups all-purpose flour 1 egg white 2 tablespoons water ***ADDITIONAL*** caraway seeds -- and kosher -- (coarse) salt In a small bowl, combine the molasses, salt, melted butter, boiling water, and caraway seeds. Set aside. Place warm water in a small bowl and sprinkle in the yeast. When yeast is dissolved and the molasses mixture is just warm, mix the two together. Pour into a large bowl and add the rye flour. Stir to mix thoroughly Turn out onto a floured surface and knead in the flour. Continue to knead until dough is glossy and elastic, about 5 to 7 minutes. Place dough in an oiled bowl, cover with a tea towel, and allow to rise to double its bulk in a warm, draft-free place; it should take about 1 hour. Punch down and divide dough into 20 balls of equal size. Roll each ball into a stick and place on greased cookie sheets. Allow to rise until doubled in size, about 30 to 45 minutes. Meanwhile, preheat oven to 400F degrees. Combine egg white and water. Brush on each stick and sprinkle with caraway seeds and kosher salt. Bake for approximately 20 minutes, or longer if you like them dry. Makes 20 sticks Lee's Suggested Menu : *Fettuccine with Four Cheeses *GREENS, TURNIP, AND *CORN SOUP *Rye Breadsticks *Cassis Sorbet with Lemon Kisses *Wine *Coffee **SOURCE: Lee Baileys' Soup Meals (1989:isbn0517573040) LEE'S NOTES: Breadsticks are a bit time-consuming to make, but these are really good. However, you could substitute a nice crusty loaf of French or Italian bread. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sage Bread Recipe By :Vonne Bricker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Small Loaf -- Large Loaf 1 1/2 teaspoon yeast -- 2 1/4 teasp. 1 3/4 Cup bread flour -- 2 2/3 Cup 1/2 Cup whole wheat flour -- 3/4 Cup 1 teaspoon sugar -- 1 1/2 teasp. 1 teaspoon salt -- 1 1/2 teasp. 1 teaspoon dried sage -- 1 1/2 teasp. 1 garlic clove minced -- 1 1/2 1/4 Cup onion -- 1/3 Cup 1 tablespoon vegetable oil -- 1 1/2 Tbls. 3/4 Cup water -- 1 cup + 2 Tbls. Add all ingredients in the order suggested by your bread machine. Use the regular bread cycle according to bread manufacturing directions. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Bread #2 Recipe By :revison of a recipe posted to fatfree digest V97 #190 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Pace Picante Sauce (mild) 3 cups all-purpose flour 1 cup cornmeal 2 teaspoons active dry yeast Put ingredients in your bread machine in the order suggested by the instruction booklet. Regular cycle. Some salsas have more liquid than others, so adjust as necessary. Hand Method: Dissolve yeast in 1/4 cup warm water (105 to 115 degrees). Mix in cornmeal and salsa until well blended. Stir in 2 cups of flour. Gradually add more flour, 1/4 cup at a time, until the dough leaves the sides of the bowl and is soft and not sticky. Knead until dough is smooth and elastic, about 5 minutes by hand or dough hook. Place the dough in a greased bowl, cover tightly with plastic wrap, and put in a warm place until the dough has doubled in bulk, about 1 1/2 hours. Punch the dough down. Shape into a loaf and put in a 9 x 5 inch greased bread pan. Cover with plastic wrap and return to a warm place for about 45 minutes or until the dough has risen about 1" above the edge of the pan. Preheat the oven to 375 degrees. Bake about 35 to 40 minutes or until the loaf sounds hollow when thumped on the bottom. Remove from pan and cool on a wire rack. Add a can of chopped chilies, if desired. 1 serving (1/12 of loaf): 169 calories, .5g fat, 0 cholesterol, 35g carbohydrate, 2g fiber, 4.5g protein, 240 mg sodium, 6mg calcium >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Many people on the fatfree list have been making this bread. It was posted as a bread machine recipe but I made it by hand yesterday and added those directions to the basic recipe. It is a fun bread to make and very tasty. * Exported from MasterCook * Salt Sticks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour -- (the gluten makes a difference) 1 tablespoon sugar 1 tablespoon salt 2 packages active dry yeast -- (5 tsp) 1 3/4 cups very warm tap water (120-130 degrees) 1 egg white 1 tablespoon cold water coarse salt -- (Kosher salt) -- Morton makes it and it's in a blue box In a large bowl thoroughly mix 1-1/2 cup flour, sugar, salt, and undissolved dry yeast. Gradually add tap water to dry ingredients and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup of flour. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap. Now here's what I do to aid the rising process: Turn on the oven to its lowest setting and count slowly to 20. Turn OFF oven. Place towel on rack; place bowl containing covered dough to towel. Shut oven door and let rest 20 minutes. Grease two cookie sheets and sprinkle with cornmeal. Form the dough into breadsticks about 3/4" (Kids love this! They can gently roll, stretch and pull the breadsticks and love this, as they do braiding bread). Place the cookie sheets in fridge for two hours; remove. Preheat oven to 425F, placing a 10x15-inch jellyroll pan on the lowest shelf, and pour water into the pan. Beat egg white and water together; brush on breadsticks and sprinkle with coarse (kosher) salt. Bake 12-15 minutes. These freeze well and can be easily defrosted by microwaving about 30 seconds on medium setting. MM Format Norma Wrenn MasterCook formatted by Martha Hicks using McBuster >From: "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sauerkraut Rye Bread #2 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 -------- ------------ -------------------------------- 3/4 Cup chopped and well-drained sauerkraut -- (half of a 14.5-ounce can) 1 Cup water 3 Tablespoons olive oil -- (I used extra-virgin) 2 Tablespoons light unsulphured molasses 1 1/4 Teaspoons salt 2 Tablespoons Dijon mustard 1 1/4 Cups Gold-n-White flour -- (may substitute unbleached or bread flour) 1 1/4 Cups pumpernickel rye flour 1 Cup whole wheat bread flour 3 Tablespoons gluten flour 1/4 Cup buttermilk powder 1 1/2 Tablespoons caraway seed 2 1/2 Teaspoons active dry yeast -- or 2 teaspoons instant active dry yeast Place all ingredients in bread pan in order listed, or in the order recommended for your machine. Set controls for whole wheat bread with medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour. Check the dough after about five minutes of kneading and if it is sticky and has not formed into a ball, sprinkle in more flour a tablespoonful at a time until it is firm enough. >From: Joyce L Owen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage Cheese Bread Recipe By :Tootie's Special Recipe Collection Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/3 cup rye flour -- or yellow corn meal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk -- at room temperature 2 large eggs -- lightly beaten -- at room temperature 3 tablespoons vegetable oil 6 ozs bulk sweet Italian sausage -- * cooked-cooled -drained-chopped 3/4 cup provolone cheese -- shredded 1/2 cup roasted red bell pepper -- * chopped & peeled Preheat oven to 350F. Butter a 9in square pan. Lightly dust with additional flour and tap out excess. In a large bowl, stir together flours (or flour and cornmeal) sugar, baking powder, and salt. In another bowl stir together milk, eggs, and oil until blended. Make a well in center of flour mixture, add milk mixture and stir just to combine. Stir in sausage, cheese and red pepper. Scrape batter into prepared pan and spread evenly. Bake for 25 to 35 minutes, or until a cake tester comes out clean. Remove pan to a wire rack. the bread is best served warm. Store completely cooled bread in an airtight container in refrigerator. TO reheat, toast a piece in a toaster oven or about 2 minutes, or until heated through. *Link sausage can also be used. Simply remove casing before cooking sausage. *To roast red pepper, cut in quarters and remove seeds. Place cutside down on a foil lined baking sheet. Broil for 8 to 12 minutes, or until charred. Tops of peppers should be approximately 3 to 5 inches from the heat source. Remove from sheet and cool. Rinse under cool running water to remove skin. Use a paring knife to remove remaining skin. **Tootie Notes:I purchased a pan that has indentions in the shape of peppers. I bake this bread in the cast iron pan. It is so cute. I have played with this recipe in a lot of ways. Adding chopped chilies, finely chopped pistachios and what ever. It is always, always welcome to the table with our cheese soup. >From LVFG53A@prodigy.com (MRS IRA M DENNIS) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is really good served with soup. We like it with our "super- duper" Tootie's cream of cheese soup! * Exported from MasterCook * Sixty Minute Rolls Recipe By :Kitchen Aid Serving Size : 24 Preparation Time :1:30 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups flour 3 tablespoons sugar 1 teaspoon salt 2 packages yeast 1 cup milk 1/2 cup water 1/4 cup butter Prepare dough as usual for any yeast bread, Cover and let rise for 15 minutes. Shape into roll shapes (clover leaf, Parkerhouse, etc) and place dough into muffin tins, cover and rise for 15 minutes. Bake at 425F for 12 minutes or until done. >From: "LauraG" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NORMA WRENN *** 3 Cups bread flour -- about 3/4 Cup gluten flour 1 1/4 Ounce Pa active dry yeast 1 1/2 Cups tepid water 4 Teaspoons sugar -- divided 1 Teaspoon salt 3 Tablespoons Baking Soda -- (for the boiling -- water) 1 Tablespoon coarse salt -- preferably sea salt In small bowl, combine 1/2 cup or tepid water with 1 teaspoon of the sugar and the yeast. Let rise until fluffy, about 10 minutes. Combine 1 cup of tepid water, the table salt, the gluten flour and 1 cup of the flour in the large bowl of an electric mixer; beat these ingredients until well-blended. Add the yeast mixture and beat on medium-low speed for four or five minutes. Stir in 1-1/2 cups more flour. Turn the dough onto a floured work surface and knead until very smooth and shiny, adding about 1/2 cup of flour as you knead. Form the dough into a ball and place it in an ungreased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, one hour or more. Punch down the dough, cut it into 12 equal pieces (I form a long log, cut it in half, and then cut it in half again, until I have 12 pieces). Cover with plastic wrap. Roll each piece to form a long rope about 16 to 18 inches long, with tapered ends. Form each into a pretzel shape and lay it on a lightly floured board. Let the pretzels rise until not quite doubled, about 30 minutes. In a 9-inch enameled or stainless-steel skillet, combine 1 quart of water, the baking soda and the remaining sugar. Bring to a simmer. Slide three pretzels at a time into this bath (I did one at a time); keep it at a bare simmer and cook the pretzels for 20 seconds on each side, flipping them gently with a skimmer. Then remove the pretzels with the skimmer, draining them onto a large parchment-covered baking sheet with their original topsides up. Sprinkle the pretzels sparingly with coarse salt. (I sprinkled heavily as we love salt). Bake the pretzels in the center of a preheated 425F oven for 15 minutes, or until nicely browned. Cool the pretzels to lukewarm and eat them fresh or wrap and freeze them after they have cooled completely. MasterCook formatted by Martha Hicks using McBuster "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Rye Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons Yeast 1 1/3 Cups Bread flour 2/3 Cup Rye flour 1 1/2 Tablespoons Sugar 2 Teaspoons Caraway seeds 2 Tablespoons Gluten -- Optional 1 Teaspoon Salt 1/4 Cup Sour cream 5/8 Cup Water Dump in ingredients in order given. Bake on LIGHT CRUST setting. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #8 Recipe By :Taylor County Home Extension Clubs Pat Chrane Serving Size : 3 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NORMA WRENN *** sourdough starter 1 1/4 Cups warm water 2 Cups unsifted flour 1/4 Cup oil 2 Tablespoons sugar 2 Teaspoons salt 1 1/3 Cups warm water 1 Package yeast -- Optional 5 1/2 Cups Flour -- To 6 C The night before (about 9 o'clock) empty all the starter into a large glass or crock bowl. Add 1-1/4 cup warm water and 2 cups unsifted flour. Mix well until smooth. Let stand overnight on counter with cloth cover. Put lid back on jar and do not wash. Next morning put 1 cup starter back into jar. Pour 1/2 cup sugar over it. Recap jar and store in refrigerator. With remaining starter in the bowl you will make the bread. To this starter add: 1/4 cup oil, 2 tablespoons sugar, 2 teaspoons salt, 1-1/3 cup warm water, 1 package dry yeast (optional) 5-1/2 to 6 cups flour. Mix in order given and add 2 cups flour at a time and get to the last 1-1/2 cups and keep on adding flour and kneading until dough can be handled and not stick to hands. Pour a little oil into the same bowl, turning the dough once so the top will be oiled. Cover with cloth and let rise until double, (about noon). Pour dough out on bread board and cut into 3 equal pieces. Then knead each piece and squeeze out air, put into greased loaf pans. Cover with cloth and let rise until double. Preheat oven o 350F and bake 25 minutes, or until slightly brown. Never cook longer than this as it will dry out. Turn bread out of pans and turn right side up and butter each top. Cool slightly and put into plastic bag, and freeze while still warm. You can use your starter forever if you use it. Mine had been going 50 years. If you didn't want to make bread once a week, at least work your starter, by doing the night before thing, and the next morning when you fix your starter, throw away the rest. DON'T USE AN ELECTRIC MIXER! MasterCook formatted by Martha Hicks using McBuster "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Cg's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Sourdough Breads Starter White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- starter 1 cup water 1 cup milk 1 tablespoon sugar 1 teaspoon salt 2 cups flour 1 tablespoon white vinegar for sponge 1/2 cup warm water flour Mix all together, and let sit on your counter for 3 days with a loose fitting lid or cover with Saran wrap. On the third day stir it well. Let sit for two days more. Now some recipes call for adding 1 packet of yeast on the fifth day, that has been dissolved in 1/2 cup warm water. It sort of speeds the process of it getting sour. If you do add it then let the mix sit out for at least one more week and stir it each day. If you don't add it, you still have to let it sit out for the week, but, it may not be as sour the first few times you use it. I did not add the yeast. I just kept using it, and after the third or fourth time it was sour enough. Store the starter in the fridge. Now it will SEPARATE, into two parts, a darkish liquid on the top. This is NORMAL. Before you use it you stir the liquid back into the bottom part. Be sure to use a wooden spoon and do not let metal touch any part of the sour dough. Now to make the Sponge: 1/2 cup of warm water 1/2 cup starter mixed well 1 tsp sugar 1 tsp salt 1 1/2 cups of flour Mix all very well in a glass bowl only and use only a wooden spoon, or plastic. Cover with Saran wrap and let sit over night. It will almost triple in size. Now to FEED>>>>> To the starter add 1/2 cup warm water and 1/2 cup of flour and 1 tsp of sugar. Mix well. It will be bumpy and lumpy This is OK. Let it sit out with the lid loose overnight also. Then return to fridge for the next time. But, you have to wait at least 3 or 4 days between uses. To make the bread, to the "sponge" add the following and either use the electric mixer with dough hooks, or do it with the spoon and your hands. 1 pkg dry active yeast that has been proofed in 1/2 cup of warm water and 1 tsp sugar. Beat this into the sponge. Then add the flour 1/2 cup at a time and mix well. Keep adding until a firm dough is formed and is not very sticky. You will probably have to knead in the last 1/2 cup. Oil a bowl, place the dough in it and turn to coat. Cover and let stand for 1 1/2 hours. Punch down, and repeat for 45 min. Place corn meal on a cookie sheet. Turn out the dough on a floured board and knead for two min. Shape into a round ball and place on sheet. Make 2-3 slits on the top, and then cover and let sit for 1 hour. Brush with a beaten egg. Bake 35 min at 400F with a pan of water in the oven. Enjoy....... Connie & Cheryl MM Format Norma Wrenn Master Cook formatted by Martha Hicks using McBuster >From: "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Dill Bread Recipe By :Great Bread Machine Recipes, Norman a. Garrett 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 1 1/2 teaspoons Active dry yeast 2 tablespoons Sugar 3 cups Bread flour 1 teaspoon Salt 2 tablespoons Dill weed 1 Egg 3/4 cup Cottage cheese 3 ounces Warm water 1/2 cup Sourdough starter -- 1 LB LOAF: 1 teaspoon Active dry yeast 1 1/2 tablespoons Sugar 2 cups Bread flour 1/2 teaspoon Salt 4 teaspoons Dill weed 1 Egg 1/2 cup Cottage cheese 1/4 cup Warm water 1/4 cup Sourdough starter Follow manufacturer's directions... >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - NOTES : Here, you'll find the classic taste of dill bread with a trace of sourdough aroma. This is a splendid variation of dill bread that is excellent for sandwiches, particularly tuna salad. * Exported from MasterCook * Sourdough Potato Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sourdough starter 1 cup mashed potato -- * see note 1/4 cup potato cooking liquid 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon molasses 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 4 tablespoons powdered buttermilk 1 tablespoon dill seed 1 cup whole wheat flour 1 cup rye flour 1/3 cup cornmeal 1 cup unbleached white flour (plus 1 or 2 T if dough is still wet after 10 minutes) 2 teaspoons yeast **See notes Place all the ingredients in the machine, program for Dark and Basic White Bread and press start. >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - NOTES : * When you boil the potato, save the water for an ingredient. ***Also note, if not using a Zojirushi machine, place ingredients into bread machine in the order called for by your machines' manufacturer. Use whole wheat setting. If your machine cannot handle whole wheat recipes, make this recipe at your own risk. * Exported from MasterCook * Sourdough Starter #7 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 2 cups skim milk 2 tsp. yeast Mix the above in a ceramic, plastic, or glass bowl and let it sit at room temperature, covered, for 7 days. Place in the refrigerator thereafter. Use at least once every two weeks, and "feed" your starter with the same amount of water/milk and flour as the starter you use; i.e., if you use one cup of starter, feed the starter with one cup milk/water and one cup flour. The author of the above recommends alternating water with milk when you feed your starter. After feeding, let the starter sit at room temperature for 24 hours, then place again in the refrigerator. It may take a few weeks for the starter to be sour enough. If you want it to be more sour, add milk more often (or yogurt); less sour, add water more often. >From: Corinaesq@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Cinnamon Raisin Recipe By :Toastmaster manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 80F 1 tsp lemon juice 2 tablespoon oil 2 tablespoon sugar 1 tsp salt 1/4 cup dry milk 2 1/2 cups bread flour 6 tablespoon soy flour 1 3/4 tsp active dry yeast Add at the beep: 1 teaspoon cinnamon 1/2 cup raisins Use the sweet bread program. For best results, use light baking control selection. Makes a 1 1/2 lb loaf. >From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Herb Bread Recipe By :Toastmaster manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 80F, plus 2 tablespoons water 1 tsp lemon juice 2 tablespoon oil 3 tablespoon sugar 1 1/2 tsp salt 1 tablespoon dry milk 1 tsp dried dill weed 1/2 tsp garlic salt 1/2 tsp dry mustard 1/4 tsp dried basil 1/4 tsp dried oregano 2 3/4 cups bread flour 1/2 cup soy flour 1 1/2 tsp active dry yeast Use program 2 (sweet or special bread, for breads that are sweet or burn easily). For best results, use light baking control selection. Makes a 1 1/2 lb loaf. Note: I think the recipe calls for too much salt, and would only add 1 tsp and not 1 1/2, especially with the garlic salt added in too. >From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Special Coffee Cake Bread With Dried Fruit Recipe By :What Can I Do With My Bread Machine?, Barbara Norman Serving Size : 8 Preparation Time :0:00 Categories : Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 2 3/4 cup Bread Flour -- (3 1/2 C) 1/2 Tsp Salt -- (1 Tsp) 5 Tbsp Sugar -- (1/2 C) 5 Tbsp Butter -- (1/4 Lb) Cut In 1/2" Pieces 2 Eggs -- (3) 6 Tbsp Water -- (1/2 C) 2 1/2 Tsp Dry Yeast -- (1 Tbsp) 1/2 cup Dried Fruit -- (2/3 C) Like Chopped Dated Or Apricots, Dried Cherries Or Blueberries 1/2 cup Chopped Nuts -- (1/3 C) Like Walnuts Or Pecans (If Desired) This is richer and sweeter than most other breads. Plain or toasted it is outstanding. 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 by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This specialty is often similar in taste to a sweet, fragrant bread. Cal 352 Fat 14g Carb 48.4g Fib 2.4g Pro 9.2g Sod 223mg CFF 35.4% * Exported from MasterCook * Spelt Bread, Alice's Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 7/8 Cups Spelt flour -- Arrowhead Mills 1 7/8 Cups Bread Flour 2 Tablespoons Honey -- Or Natural Sweetener 2 Tablespoons Canola Oil 1 1/2 Teaspoons Sea salt 1 3/8 Cups Water -- room temperature 1 1/2 Teaspoons Red Star Yeast Mix ingredients in bread pan in order given except for yeast, which place in dispenser unit. Bake on whole wheat mode, at Rapid Bake Cycle. Makes a 1-1/2 pound loaf. NOTE: Spelt flour is very high in gluten, so the addition of vital gluten or gluten flour is not necessary. If used, use very sparingly - 1 teaspoon at a time until it is the way you want it. I don't recommend using any in this recipe. Instructions for Panasonic 65. Alter as necessary for other machines. Original recipe, A.Broaddus [Alice in Hou] 1/17/1994 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Peaches Bread Recipe By :Tootie's Special Recipe collection Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/8 teaspoon ground mace 1 cup granulated sugar 1/2 cup butter -- at room temperature 2 large eggs -- at room temperature 1 1/2 teaspoons vanilla extract 2 cups peaches -- * diced and peeled 1/2 cup chopped toasted, slivered almonds -- * Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x inch loaf pan. In a small bowl, stir together flour, baking powder, salt, and spices. In a large bowl, with mixer, cream together sugar and butter for 2 minutes, or until light and fluffy. One at a time, add eggs, beating well after each addition. Beat in vanilla until blended. Stir in flour mixture just to combine. Stir in peaches and almonds. Scrape batter into prepared pan and spread evenly. Bake for 55 to 65 minutes, or until a cake tester inserted in center comes out clean. Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container in refrigerator. Allow bread to reach room temperature before serving. *To remove peach skins, dip peaches into boiling water for 30 seconds and then into ice water. Peel off skin with a small paring knife. *TO toast almonds, pl;ace then in a single layer on a baking sheet and bake at 350=B0 for 5 to 7 minutes, shaking a couple of times, until nuts are lightly browned. ***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices and prepared as above. Be sure to drain the peaches well. This turned out just dandy. Another little secret: bake in a bunt pan well sprayed. Take enough of the spiced peach juice from the jar and mix with powdered sugar to make a glaze. When bread is cool, poke holes in the top with a toothpick and drizzle the glaze over the bread. When it soaks into the bread, eat a piece and fall out dead. YUMMY! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cornmeal Bread Recipe By :Jeffrey Gerlach, Men's Guide to Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound loaf: 3/4 cup. water 6 tablespoons. hot sauce -- (see note) 1 egg -- large 3 cup. bread flour 1 1/2 tablespoons. sugar 1 1/2 tsp salt 1 cup. corn meal 2 tsp. yeast Place in ABM in order advised by your manual. (Note: use your favorite hot sauce. I used "habanero sauce." Too hot for friends and neighbors, but I loved it...I'll use a milder one next time!) >From: myron@america.com (Myron Menaker) - - - - - - - - - - - - - - - - - - - NOTES : Yikes...this bread, featured in Jeffrey Gerlach's excellent book, "Men's Guide to Bread Machine Baking," is really spicy...and I'm a chile-head! * Exported from MasterCook * Sponge Buns Recipe By :Dayle Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 4 cup all purpose. flour or BREAD flour -- divided 2 Tbsp instant yeast 3 Tbsp sugar 1 tsp salt 1 1/2 cup warm water 1 egg Me Melt butter, set aside to cool. In a large mixer bowl, combine 1 3/4 c. flour with the other dry ingredients, stir well. Add water, with mixer on low, combine, then turn onto high and beat 3 min. Add egg and melted butter and beat for another 30 sec. Cover bowl with plastic and put aside in a very warm area for 20 min. Beat down the "sponge" with a large spoon. Put the dough hooks on your machine, or by hand, add 2 1/4 c. flour, kneading until you have a soft smooth dough. Add more flour if needed, but a slightly sticky dough is ok. Place dough in a lightly oiled large bowl, turning dough to cover it with a light coating of oil. Cover with plastic wrap. Let rise in a warm place 40 min.** Punch down. Let rest covered 10 min. (This makes it easier to work with) Divide dough in half. To do this, roll each dough half into a thick rope and slice into 9 - 12 equal pieces. Lightly oil you hands and roll each piece in your hand to shape into buns. Cover dough that you aren't working with, so it doesn't dry out. Place buns into 2 well greased 9 x 9 pans. Cover with oiled plastic wrap. Let rise in warm area until double in size. Bake in preheated oven at 375 deg. for 20 - 25 min. Lightly brush tops with butter when removed from oven. These freeze well. Thaw, then reheat to serve, if desired. ** If you are really short on time, you could omit this rising, but it may affect the texture. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : These dinner buns are perfect - fine textured and soft! These are great. * Exported from MasterCook * Sponge Dough Recipe By :Internet Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 3 cups flour 1 1/4 cups lukewarm water 1 1/2 teaspoons honey 1 teaspoon salt 1 tablespoon olive oil Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoon honey in the water. Let stand 20 mins until mixture is foamy. If the mixture is not foamy throw out and start over. Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil and dough sponge. Mix remaining flour-dough should be slightly sticky. Knead 15 mins. on a floured surface until smooth. Place dough in an oiled bowl and cover with plastic wrap. Let rise until double, 1-1 1/2 hours. Punch down and divide in half. Dust portions with flour and put in Ziploc bags in the freezer for 30 mins. to stop the rising. Remove and put in the fridge until ready to use. Remove dough from the refrigerator when ready to shape dough. Punch down dough thoroughly and spread/stretch dough on a greased pizza pan. Move crust to a pizza peel spread with cornmeal. Add sauce and toppings and bake at 500 degrees directly on a pizza stone.for 8-10 mins. or until crust is golden. Cool 2-3 mins. on wire rack before cutting. Makes two 13" pizza crusts. >From: Carol & Bob Floyd - - - - - - - - - - - - - - - - - - - NOTES : The best pizza crust ever. * Exported from MasterCook * Strawberry Grape Bread Recipe By :The Bread Machine Cookbook IV, Posted by Shar Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- strawberry puree 3/4 cup grape juice concentrate 1/2 cup water 1/3 cup salt 1/3 tsp vital gluten, optional 1 1/2 to 3 tbs -- whole wheat flour 3 cups yeast 2 tsp I haven't tried it, but it says it is delicious. For a medium loaf >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffing Bread #2 Recipe By :More Recipes For Your Bread Machine Bakery,Langer Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small loaf 1 cup vegetable broth -- or water 2 teaspoons olive oil 1 teaspoon unsulfured molasses 2 cups all-purpose flour -- unbleached 1/2 cup uncooked oatmeal -- not instant 1/2 cup cornmeal 2 tablespoons parsley -- dehydrated 1 tablespoon onion flakes -- dehydrated 1 teaspoon rosemary -- crumbled 1 teaspoon rubbed sage 1/2 teaspoon thyme -- crumbled 1/2 teaspoon pepper 1/4 teaspoon garlic powder -- or 1 clove garlic -- minced 1 tablespoon vital wheat gluten 1/2 teaspoon salt -- to 1 1/2 tsp. 1 1/2 teaspoons active dry yeast 1 large loaf 1 1/2 cups vegetable broth -- or water 1 tablespoon olive oil 2 teaspoons unsulphured molasses 3 cups all-purpose flour -- unbleached 3/4 cup uncooked oatmeal -- not instant 3/4 cup cornmeal 3 tablespoons parsley -- dehydrated 4 teaspoons onion flakes -- dehydrated 1 1/2 teaspoons rosemary -- crumbled 1 1/2 teaspoons rubbed sage 1 teaspoon thyme -- crumbled 1 teaspoon pepper 1/2 teaspoon garlic powder -- or 2 cloves garlic -- minced 1 tablespoon vital wheat gluten 1 teaspoon salt -- to 2 tsp. 2 teaspoons active dry yeast Pour the water or broth into your machine's baking pan & add the oil & molasses, unless the instructions that came with your machine call for placing the yeast in the bottom of the pan & reserving the liquids for last,adding them after the dry ingredients. Measure in the flour, oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic, salt, & yeast. If your machine has a separate yeast compartment, spoon the yeast in there. Don't let the yeast come in contact with liquids or salt. Use the rapid bake cycle for this loaf. MC formatted by Christopher E. Eaves >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - NOTES : Chris' Notes: Great bread to use for making stuffing or excellent sliced to make a turkey sandwich! * Exported from MasterCook * Sun Dried Tomatoes Cheese Bread Recipe By :Variation from Oster Breadmaker Instruction Book Serving Size : 16 Preparation Time :3:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup sun-dried tomatoes in olive oil with herbs -- julienne cut 4 Tablespoons olive oil -- from the jar of -- tomatoes 2 cloves garlic -- crushed 4 cups bread flour 1/3 cup grated Parmesan cheese 2 Tablespoons sugar 2 teaspoons salt 2 teaspoons dried basil leaves -- crushed 1 3/4 teaspoons regular active dry yeast FOR MY OSTER MACHINE (follow your own machine's directions): 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START> (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1-1/2 and 2 pound loaf recipes. select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes in to the cycle. >From: SuenDoug - - - - - - - - - - - - - - - - - - - NOTES : My whole house smells wonderful as this bread is baking right now. The original recipe called for Roasted Red Peppers, but I made a "few" changes to suit what I had on hand. Substitute roasted red peppers for the tomatoes for the original recipe, and reduce the amount of fat in the recipe to 4 teaspoons margarine or butter, softened. * Exported from MasterCook * Sunflower Seed Pastry Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup salted roasted sunflower seeds 1 cup all-purpose flour plus additional for dusting the dough 6 tablespoons cold unsalted butter -- cut into bits In a food processor grind fine the sunflower seeds with 1 cup of the flour, add the butter, and blend the mixture until it just resembles coarse meal. Transfer the mixture to a bowl and toss it with 2 to 3 tablespoons ice water, or enough to just form a dough. Knead the dough lightly with the heel of the hand against a smooth surface, distributing the butter evenly, for a few seconds and form it into a ball. Dust the dough with the additional flour, flatten it slightly, and chill it, wrapped in waxed paper, for at least 1 hour or overnight. Preheat oven to 425 degrees. Make the shells: Roll out the dough 1/8-inch thick on a lightly floured surface and with a 4 1/2 -inch round cutter cut out 6 round gathering and rolling the scraps as necessary. Press each round into a fluted metal tartlet pan, 3 1/4 inches across the bottom and 5/8-inch deep, prick the shells lightly with a fork, and chill them for 30 minutes or freeze them for 15 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in a jelly-roll pan in the lower third of the oven for 15 minutes. Remove the rice and foil carefully and bake the shells for 5 to 7 minutes more, or until they are golden. Let the shells cool in the pans on a rack. The shells may be made one day in advance and kept in an airtight container at room temperature. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Superbread (Whole Wheat Quickbread) Recipe By :A Year Of Beauty and Health Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sift together into a large bowl: 2 1/2 cups whole wheat flour 1 tsp. baking soda 1 tsp. sea salt 1 tsp. baking powder 1 pinch cinnamon Add: 1/2 cup molasses or raw honey 1/4 cup polyunsaturated oil 1 1/2 cups buttermilk 1/2 cup chopped walnuts or cashews 1 tablespoon grated orange rind Stir everything together until combined. Pour into a loaf pan and let sit on the counter 20 minutes. Bake 375 for 45 minutes to an hour until tested done. My Note: I have quite a few quickbreads recipes which advising sitting 20 minutes before baking. This process helps with the texture. If you use fresh and double acting baking powder, your quickbreads will still rise well when baked. Source: A Year Of Beauty and Health by Beverly and Vidal Sassoon C 1976 recipe on page 68. >From: Joan Ross - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Lelani Bread #2 Recipe By :Bread Machine Magic Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1/2 Cup Canned pineapple chunks -- well drained 1/4 Cup Buttermilk -- Or 1 Tbsp Dry Buttermilk 1/4 Cup Reserved pineapple juice 1 Egg 1/2 Cup Sliced banana 3 Cups Bread flour 1/4 Cup Whole wheat flour 1 Teaspoon Salt 3 Tablespoons Applesauce -- *Note 1 1/2 Tablespoons Sugar 1/2 Cup Shredded Coconut Meat 1/3 Cup Chopped macadamia nuts 1/4 Teaspoon Baking soda 1 1/2 Teaspoons Yeast *NOTE: Original recipe used butter or margarine Choose light crust...ADD INGREDIENTS ACCORDING TO THE DIRECTIONS GIVEN BY YOUR MACHINE'S MANUFACTURER. most machines have a cycle to add raisins and nuts after a certain period of time. if yours does, wait to add the fruit and nuts at that point. After baking is completed, remove from pan and wait 1 hour before slicing (if you can...LOL) By Lois Conway and Linda Rehberg, St Martin's Press Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 160.8 Fat 2.6g Carb 29.7g Fib 1.7g Pro 4.8g Sod 185mg CFF 14.7% * Exported from MasterCook * Sweet Potato Pecan Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 4 tablespoons rolled oats 1/2 teaspoon cinnamon 2 pinches nutmeg 1 1/2 teaspoons salt 2 tablespoons brown sugar -- dark 3 tablespoons powdered milk 3 tablespoons butter or margarine 3/4 cup sweet potatoes -- mashed, cooked 3/4 cup water 3 tablespoons raisins -- dark 1/3 cup pecans -- chopped Place all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep. Yield: 1 loaf >From: "Christopher E. Eaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tabouli Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 POUND LOAF----- 1/2 cup Water 2 cup White bread flour 1 tablespoon Sugar 3/4 teaspoon Salt 2 tablespoon Chopped dried apricots 2 tablespoon Chopped black olives 1/2 tablespoon Olive oil 1/4 cup Tabouli mix 2 tablespoon Yogurt 2 teaspoon active dry yeast ** Tabouli mix can be found in health food stores. >From: dandelion@edeneast.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Cheddar Bread Recipe By :Gold Medal Flour/ Carole Walberg Serving Size : 12 Preparation Time :3:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- For 1 1/2-Lb. Machine 1 Cup Water -- Plus 2 Tbsp 3 Cups Bread Flour -- ** See Notes 1 Cup Shredded Cheddar Cheese -- 4 Oz. 1 Tablespoon Taco Seasoning Mix -- Dry 1 Tablespoon Sugar 3/4 Teaspoon Salt 1 1/2 Teaspoons Bread Machine Yeast -- ** See Notes --- -- For 2 Lb. Machine 1 1/2 Cups Water 4 Cups Bread Flour 1 Cup Shredded Cheddar Cheese 4 Teaspoons Taco Seasoning Mix 1 Tablespoon Sugar 1 Teaspoon Salt 1 3/4 Teaspoons Bread Machine Yeast ** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well. 1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust colour. Do not use delay cycles. Remove baked bread from pan and cool on rack. 3. This recipe is not recommended for 1 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape. >From: "Carole Walberg" - - - - - - - - - - - - - - - - - - - NOTES : I tried this recipe today from a Gold Medal Flour Bread Machine booklet today. It was really yummy and turned out well. Since I live in Canada and we have wonderful all-purpose flour with lots of protein in it, I used that instead of bread flour. * Exported from MasterCook * Taco Pita Pockets Recipe By :The Bread Machine Cookbook V, German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 1/4 cup Taco sauce or salsa 2 tablespoon Vegetable oil 1 tablespoon Sugar 1/2 teaspoon Salt 1 1/2 tablespoon Taco seasoning mix 1 1/2 cup Bread flour 1 cup Whole-wheat flour 1 1/2 teaspoon Active dry yeast Remove dough from the machine at the completion of the dough cycle. Divide into 6 or 8 balls, and flatten each ball with a rolling pin to make a 6-inch circle. Place on a cornmeal-covered baking sheet, cover and let rise for 30 mins. Slide pitas off baking sheet onto a pizza stone, bake directly on oven rack or bake on baking sheet. Bake at 500 deg for about 8 mins. or until golden brown. Remove and place in a closed paper bag until cool. >From: wlmlong@juno.com (Wayne E Long) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teddy Bears Recipe By :Fleischmann's Yeast Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Warm Water -- (105 - 115 Deg F) 2 Pkg Fleischmann's Active Dry Yeast 3/4 cup Warm Milk -- (105 - 115 Deg F) 1/4 cup Butter Or Margarine -- Softened 1/4 cup Sugar 1 Tsp Salt 3 cup All-Purpose Flour -- To 3 1/2 C 3 Eggs 1 1/2 cup Whole Wheat Flour Date Pieces Or Raisins Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide dough into 4 equal portions; set aside 2 portions. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide 1 portion in half; break off 3/4-inch piece, and shape into ball for nose. Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes and buttons. Repeat with remaining portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350F for 25 minutes or until golden. Remove from sheets; let cool on wire racks. Nutrition information per serving (1/14 of recipe): calories 220; total fat 5 g; saturated fat 3 g; cholesterol 55 mg; sodium 222 mg; total carbohydrate 36 g; dietary fiber 3 g; protein 7 g. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - -