* Exported from MasterCook * Toast And Sandwich Bread Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoon active dry yeast 2 1/2 tablespoon sugar 2 tablespoon lukewarm water 1 cup lukewarm milk 2 teaspoon salt 3 1/4 cup King Arthur Special for Machines flour 3 tablespoon butter -- melted For 1-1/2 lb or larger machine: place all of the ingredients into the pan of your bread machine, program for basic white bread (or equivalent) and press START. >From: TracyinDE - - - - - - - - - - - - - - - - - - - NOTES : My 7-1/2 year old son only likes "soft, white bread with no crust" and this is his favorite. I do a couple of things differently, which may or may not work for your machine. I substitute 2 T of potato flour for the bread flour, add 1 t of lemon juice and I also find that I have to add additional liquid as the potato flour absorbs more moisture. It always turns out delicious, stays moist and I have also made this on the DOUGH cycle and made cinnamon swirl and other flavored breads. Hope you enjoy!! * Exported from MasterCook * Toasted Amaranth Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Lukewarm water 1 1/2 tablespoon AM Unrefined Vegetable Oil 3 tablespoon Honey or maple syrup 1 1/2 teaspoon Sea salt (optional) 1 1/2 tablespoon Active dry yeast 1 cup AM Amaranth Flour 2 1/4 cup AM Whole Wheat Flour -- OPTIONAL: Soft butter, honey, raisins, Cinnamon, chopped nuts, Dried lemon peel, Toasted amaranth seeds Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about 1/4" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds. Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Parsley Bread Recipe By :Breville Baker's Oven recipe book Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Small -- Large 200 ml Cold tap water -- 270ml 360 grams Plain flour -- 480g 2 teaspoons sugar -- 1 tablesp. 1 teaspoon salt -- 1 1/2 teasp. 1 tablespoon milk powder -- 2 tablesp. 1 tablespoon butter or oil -- 2 tablesp. 1 1/2 teaspoons yeast -- 2 teasp. ----- 2 tablespoons sun-dried tomatoes -- 3 tablesp. -- oil drained - dried - chopped 2 tablespoons chopped parsley -- 3 tablesp. All ingredients are to be added to the pan in the order listed. Add the last ingredients when oven beeps during second knead. >From: June Simms - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Bread #2 Recipe By :The Italian Baker, Carol Field Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic 2 tablespoons onion -- finely chopped 1 tablespoon oil from sun-dried tomatoes 2 1/2 teaspoons active dry yeast -- (1 pkg) or 1 small cake fresh yeast 1/4 cup - warm water 1 cup - water -- room temperature 1/3 cup to 1/2 c oil-packed sun dried tomatoes -- chop coarse 3 3/4 cups unbleached all-purpose flour 2 teaspoons salt 1 egg white -- beaten Lightly saute the garlic and onion in the oil; let cool to room temp. Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes. Stir in 1 cup water and the garlic and onion with the oil, then stir in the tomatoes. Mix the flour and salt and stir 1 cup at a time into the yeast mixture. Knead on a lightly floured surface, sprinkling with 2 to 3 tablespoons additional flour as needed, until the dough is soft, velvety, and slightly moist, 8 to 10 minutes. BY MIXER: Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Using paddle, stir in 1 cup water and the garlic and onion with the oil; then stir in the tomatoes. Stir in the flour and salt. Change to the dough hook and knead until soft, velvety, and elastic, about 3 minutes. The tomatoes will be distinct chunks. BY PROCESSOR: Stir the yeast into 1/4 cup warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flour and salt in a food processor fitted with the steel blade or dough blade and process briefly to sift. Place the garlic and onion with the oil and the tomatoes on top of the flour. With the machine running, pour the dissolved yeast and the 1 cup cold water through the feed tube as quickly as the flour can absorb it. Process until the dough comes together. Process 30 seconds longer to knead. The dough will be velvety, elastic and salmon colored. Finish kneading briefly by hand on a floured surface, if you want. 1st rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour. Shaping and second rise: Punch the dough down on a lightly floured surface and knead briefly. Shape the dough into a ball. Place on a lightly oiled baking sheet or a peel sprinkled with flour, cover with a towel, and let rise until doubled, about 45 to 55 minutes. Baking: Heat oven to 425~. If using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaf onto it. Make 3 parallel slashes on the top of the loaf with a razor. Brush the top with the egg white. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 375~ and bake 25 to 30 minutes longer. Cool completely on a rack. MM Format Norma Wrenn MasterCook formatted by Martha Hicks using McBuster "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Bread Recipe By :More Bread Machine Magic, Rehberg and Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Small Loaf (1lb) -- Medium Loaf (1.5 lb) 3/4 cup Water (3/4 to 7/8) -- 1c + 2tbl to 1-1/4 c 1 1/2 tablespoon Olive Oil -- 2 tbl 2 tsp Sugar -- 1 tbl 2 cups Bread Flour -- 3 cups 1 1/2 tsp Active Dry Yeast -- 1-1/2tsp Large Loaf (2 lb) 1-1/2 to 1-5/8 cup water 3 tbl olive oil 4 tsp sugar 4 cups bread flour 2 tsp yeast 1. place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select dark crust setting and french bread cycle (or standard - which is what I use). Press start. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more ligquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle ends, remove bread from pan, place on cade rack, and allow to cool 1 hour before slicing. Crust: dark Bake Cycle: French Optional Bake Cycles: standard/delayed timer/rapid bake Nutrional Information per slice: (do we really need to know this?) Calories - 199 Fat - 2.2 grams Carbs - 21.3 grams Protein - 2.9 grams Fiber - .8 grams Sodium - .7 mgrams Cholestoral - 10 mgrams >From: Sabrina Hargreaves - - - - - - - - - - - - - - - - - - - NOTES : Large Loaf (2 lb) 1-1/2 to 1-5/8 cup water3 tbl olive oil4 tsp sugar4 cups bread flour2 tsp yeast1. place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select dark crust setting and french bread cycle (or standard - which is what I use). Press start. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle ends, remove bread from pan, place on cade rack, and allow to cool 1 hour before slicing. Crust: darkBake Cycle: FrenchOptional Bake Cycles: standard/delayed timer/rapid bakeNutrional Information per slice: (do we really need to know this?)Calories - 199Fat - 2.2 gramsCarbs - 21.3 gramsProtein - 2.9 gramsFiber - .8 gramsSodium - .7 mgramsCholestoral - 10 mgrams>From: Sabrina Hargreav * Exported from MasterCook * Using Proofing Baskets Recipe By :Herbert Birnbaum company Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Instructions for Use of Proofing Baskets ---------------------------------------- >for the private household< When new the proofing basket should be coated with a diluted paste of potato-, rye flour, and water. Before placing the dough in the proofing basket, the basket has to be dusted with potato-, rye-, or wheaten flour. For a loaf without cracks in the crust place the smooth side of the kneaded dough upside down in the proofing basket. After fermentation of the dough turn the proofing basket and place the dough on a flour-covered baking tin for immediate baking in the oven. It is absolutely desired that inside the proofing basket - due to regular use - a flour coating builds up which, from time to time for hygienic reasons, should be removed. The proofing basket can be cleaned with water (no detergents). Helpful Hints! The proofing basket allows an especially soft dough. You can try a maximum quantity of water. The most favorable temperature for fermentation is approx. 38 degrees C (100 degrees F) at an utmost high humidity {sic}. The fermentation time is approx. 50 to 60 minutes. The longer the fermentation time (but moderate) the better the taste of the bread as far as the bread is not too flat. Right before and after baking the dough resp. the loaf should be sprayed with water. This makes a better and shinier crust. Baking time is approx. 50 to 60 minutes (depending on the kind of bread). Start with a temperature of at least 220 degrees C (430 degrees F) and after 10 minutes lower the temperature to approx. 180 degrees C (350 degrees F). If possible let some water steam build up in the oven at the beginning of the baking time. And now - enjoy baking your bread, your manufacturer of proofing baskets Herbert Birnbaum . Bavaria . Made in Germany >From: "Angie Klidzejs" - - - - - - - - - - - - - - - - - - - NOTES : Here is information from the Herbert Birnbaum company which they supply with their proofing baskets (this is a direct quote from their literature): I've used my proofing baskets following this method & the resulting bread was great! * Exported from MasterCook * Vegetable Pizza, Versatile 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 oregano 1/2 tsp basil 1/8 tsp garlic powder --- 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: 1 thick spaghetti sauce -- (7 oz) 3/4 cup white or yellow onion -- sliced thin -- (3/4 to 1) 1/2 green bell pepper -- stripped thin 1 carrots -- shredded (1 to 2) 1 stalk broccoli -- small florets only 1 large zucchini or yellow squash -- or 2 small sliced 1/4 inch thick and halved 1 large tomatoes -- sliced thin -- or 2 small 4 mushrooms -- sliced (4 to 5) -- Seasonings: 1 tsp oregano 1/2 tsp salt 1/4 tsp pepper --- 2 cups or more (4 to 7 oz) shredded mixed cheese -- * * Havarti, cheddar, mozzarella, muenster, gruyere Make the dough in a bread machine using the dough cycle. 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 * Veggie Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Gerber toddler baby carrots -- (6 oz.) 1/4 cup tomato juice 1 slice onion -- (1 1/4") minced fine 1 1/2 Tablespoons canola oil -- (or your pref.) 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 1/4 cup. fresh parsley -- minced -- or 2 Tablespoons dried 3 cups bread flour 1 1/2 teaspoons yeast Mix this together in a small saucepan and heat very gently, just to a warm stage,Not Hot! Add one egg and mix it into the above. You will have about 1 1/4 cups liquid. Put this into your ABM bread pan, add 3 cups of white bread flour, then 1 1/2 teaspoons of yeast. Turn it on and wait. >From: "Jo in Minnesota" - - - - - - - - - - - - - - - - - - - NOTES : It smells wonderful while rising and baking. This is a great specialty bread and if you are the reckless kind, makes a wonderful grilled cheddar sandwich! * Exported from MasterCook * Vital Wheat Gluten Recipe By :Mitch Smith Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 1/2 cups bread flour As discussed in other messages I've posted, gluten is the elastic net formed by kneading the hydrated proteins present in wheat flour. This elastic net then traps the carbon dioxide released by yeast fermentation of the sugars & starch in flour, causing the dough to rise. You can isolate the formed gluten in a dough through a relatively simple, albeit slightly tedious procedure. First, make a very simple non-yeast dough of flour & water (no salt or anything else, either.) Take 1/2 cup water (tepid or cool is fine) and knead in approximately 1 1/2 cups of bread flour. (All purpose will work, too, but won't yield as much gluten.) You then have to knead this dough extremely well. It doesn't really matter if it is a sticky or dry dough since you will be washing the starch out of it anyway. I used my KitchenAid mixer to knead the dough for at least about 5 or 6 minutes at high speed, Start your kitchen sink faucet running with cool or tepid water at a medium-slow flow. Take the kneaded dough out of the bowl. In your hands, hold it under the flowing water, gently pressing it flat, turning it over, and moving it from hand to hand, squeezing gently. You will see a milky white residue flowing out with the water. This is the starch being washed out of the dough. You will need to continue this process, occasionally squeezing the dough back together, for probably 10 minutes or so. The dough ball will get smaller & smaller as the starch is washed out. The dough will get rubberier and rubberier, reducing to about 20% of its original size, and the water will begin running clearer. You will now have a very rubbery, elastic ball composed mostly of gluten. This can now be mixed in with another whole grain dough for added gluten. You can refrigerate or freeze it, or dry and powder it like commercial vital gluten. Personally, I've never used vital gluten in my baking. However, I had an interesting discussion with another member of the list this weekend and thought it'd be an interesting experiment to make vital gluten again. Even if you don't plan to routinely make your own, it is a fascinating way to isolate and examine one of the most important components of yeast breads. It'll give you a whole new appreciation of the role proper gluten development plays in bread baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut And/or Raisin Light Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Bread Flour 2 cups Whole Wheat Flour 3 Teaspoons Gluten 1 1/2 Teaspoons Yeast 1 cup Water 1 1/2 tablespoons Powdered milk 1/4 cup. Walnuts -- (Or Raisins Or A Combo.Of Both) 1 1/2 Tablespoons Brown Sugar 3/4 Tablespoon Honey 1 1/2 Table.Oil 1 1/2 Teas pns.Salt Set Medium Crust >From: "Larry Ziegler" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Bread #2 Recipe By :Fleischmann's Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1b -- 1.5 lb 2/3 cup water -- 1 c 1 egg white -- 2 1 tablespoon butter or marg -- 1 1/2 Tbs 1 1/2 tablespoons milk powder -- 2 Tbs 1 1/2 tablespoons sugar -- 2 Tbs 1/2 tsp salt -- 3/4 tsp 2 cup flour -- * 3 c 1/2 cup chopped walnuts -- 3/4 c 1 tsp yeast -- 1 1/2 * all purpose flour is listed- I use Canadian all purpose which is more like bread flour Recommended cycle Basic/white, medium/normal colour - - - - - - - - - - - - - - - - - - - NOTES : This is very popular whenever I serve it. * Exported from MasterCook * Walnut Hearth Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached all purpose flour 1/2 cup whole wheat flour 1 envelope dry yeast 2 tsp salt 1 cup goat milk (warm) 1/3 cup water (warm) 1 1/4 cup coarsely chopped walnut 1 cup finely chopped onion 1 stick unsalted butter -- softened 2 tablespoon cornmeal Combine 1 3/4 cups flour, whole wheat flour, yeast and salt in mixing bowl. Add milk and water and beat about 2 minutes. Stir in walnuts, onion and butter and mix well. Blend or knead in remaining flour to make a stiff dough. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and HOT, damp towel and let rise until doubled. Sprinkle baking pan with cornmeal. Punch down dough and place on lightly floured board. Knead 3-4 minutes. Shape into a ball and place on baking pan. Let rise uncovered in warm place about 15 minutes. Preheat oven to 425F. Place a pan on hot water on oven floor or lowest rack. Make slash on top of dough with scissors or knife. Bake loaf on middle rack for 30 minutes. Remove pan of water and reduce heat to 300F. Bake about 30 minutes more, or until bread sound hollow when tapped. Cool on rack. >From: Dot McChesney - - - - - - - - - - - - - - - - - - - NOTES : Makes a 2 # round loaf good with chilled wine and grapes. * Exported from MasterCook * White Bread #5 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NORMA WRENN *** 5 1/2 Cups Unsifted Flour -- To 6 1/2 C 3 Tablespoons sugar 2 Teaspoons salt 1 Package dry yeast 1 1/2 Cups water 1/2 Cup milk 3 Tablespoons margarine In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved dry yeast. Combine water, milk and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt)> Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add 3/4 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board: knead until smooth and elastic, about 9-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Cover; let rest 15 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 F.) about 20-25 minutes or until done. Remove from pans and cool on wire racks. Source: Taylor County Extension Homemaker Clubs Elsie Watters MasterCook formatted by Martha Hicks using McBuster "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, No Fat Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 large egg 1 teaspoon sugar 1/8 teaspoon salt 2 cups bread flour 1 teaspoon yeast Add ingredients according to your machine directions. This makes a small loaf. Cycle: white Crust:light >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : This is a light, easy to cut sandwich bread with a nice fluffy texture and a pleasant flavor. This is an old stand by that I use to make rolls or hot dog buns. I use different seasonings to jazz the dough up a bit. * Exported from MasterCook * White Pizza With Chicken And Cheese 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 rosemary --- 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 (about 3 Tbsp) --- Topping: 2 boneless chicken half-breasts -- (10 to 14 oz) 1 small onion -- chopped 1 clove garlic -- minced 1 cup fresh mushrooms -- (5 to 6) sliced 1 tsp salt 1/4 tsp pepper 1 tsp basil 1 cup cheddar cheese -- (4 oz) shredded 1 cup swiss cheese -- (4 oz) shredded Can also add bok choy, sweet pepper Make the dough in a bread machine using the dough cycle. Slice chicken breasts thinly. Mix two types of shredded cheese together. Heat 1 Tbsp olive oil skillet. Saute chicken, onions and garlic until chicken is cooked through. Add mushrooms, basil, salt and pepper, and cook another minute or two. 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 * Whole Grain Banana Date Nut Bread Recipe By :The Breadman's Healthy Bread Book, George Burnett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb. loaf: 2/3 cup water -- (5 1/2 oz.) 1 Tbsp. walnut oil 1/4 tsp. liquid lecithin 3/4 tsp. vanilla extract 1 1/2 tsp. fresh lemon juice 1/3 cup mashed ripe banana -- (about 3 oz.) 2 cups whole wheat flour -- (9 1/2 oz.) 2 Tbsp. powdered whey 1 1/2 Tbsp. gluten flour 3/4 tsp. fine sea salt 2 tsp. active dry yeast 1/4 cup finely chopped walnuts -- (1 oz.) 1/4 cup chopped pitted dates -- (1 1/2 oz.) Put all the ingredients, except the walnuts and dates, in the inner pan in the order listed, or in the reverse order if the manual for your machines specifies dry ingredients first and liquids last. Select Fruit & Nut setting (or the equivalent setting for your machine). Push start. Add the walnuts and dates when the machine beeps, about 12 minutes after starting. >From: "bill pawelko" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Chile Bread Recipe By :Cayote Cafe, Mark Miller Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lukewarm water 2 tablespoons olive oil 2 teaspoons honey 2 and 1/2 teaspoons active dry yeast -- Dry Ingredients: 1 cup stone-ground whole-wheat flour 1 cup bread flour 1 cup all-purpose flour 2 teaspoons salt 4 teaspoons chile molido -- (freshly ground pure chile powder) 4 teaspoons chile caribe -- (red pepper flakes) --- 1/2 cup New Mexico green chile -- roasted, peeled -- stemmed seeded and diced 1. Combine the water, olive oil, and honey in the bowl of a heavy-duty electric mixer or a large mixing bowl. 2. Sprinkle the yeast over the mixture, stir in , and let sit for 2 minutes. 3. Add the dry ingredients. 4. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilient. 5. Mix or knead the green chile into the dough until thoroughly incorporated.(don't touch eyes while doing this!!) 6. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. 7. Let rise in a warm place for 1 and 1/2 hours, or until approximately doubled in volume. 8. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes. 9. Place a baking stone on the middle rack in the over and preheat to 400 degrees. 10. Place the dough on a lightly floured work surface and cut into 2 equal pieces. 11. Grease two loaf pans or generously dust a baking sheet with whole-wheat flour. 12. Shape the dough into oblong loaves. Or, shape into two round loaves or 14 to 16 rolls. 13. Place the loaves in the prepared pans or on the baking sheet ( or place the rolls on the baking sheet), cover with lightly oiled plastic wrap and let rise again in a warm place for 20 minutes. 14. Uncover the loaves and, using a spray bottle, spritz them with water and lightly dust with whole-wheat flour. 15. Make 2 or 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the hot oven. 16. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. (note: I would be careful of the steam) 17. Set the loaf pans or the baking sheet on the hot stone. 18. Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is dark and firm and the loaves sound hollow when taped on the bottom. 19. Let the bread cool in the pans or on the baking sheet for 10 minutes. 20. Transfer the loaves (or rolls) to a rack and cool before cutting. Bread Machine recipe: 1. Combine all the ingredients, except the green chile, in the bread pan in the order specified by the manufacture's instructions. 2. Process on the sweet or raisin bread setting (#8?). 3. Add the roasted chile at the beeps. >From: MOMnAaron@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe I thought you chile lovers might enjoy (hope it isn't too long). It is from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe" Mark Miller says that this is a restaurant favorite. It's a handsome bread, with a red tinge to the crumb and red and green chile sparkles throughout. Vary the type of chile powder for a different effect; for example, substitute cayenne for the milder chile molido if you like fiery flavor; or use complex, smoky chipotle chile powder, which is available at Mexican markets. Chile caribe is the Spanish term for a fresher form of the dried red pepper flakes you commonly find on the table in Italian restaurants. This is an all-purpose bread that goes will with most kinds of southwestern foods. I don't think it would take much to make this healthier (maybe all whole wheat?) * Exported from MasterCook * Whole Wheat Dill Bread Recipe By :Judy Garnett Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 2 cups whole wheat bread flour 1 1/3 cups white bread flour 1 tablespoon gluten 1 tablespoon lecithin granules 1/4 teaspoon baking soda 1 1/2 teaspoons salt 1/2 carton eggbeaters -- or one egg - at room temp. 1/4 cup water 3/4 cup non-fat cottage cheese 3/4 cup plain non-fat yogurt 3 tablespoons sugar 3 tablespoons onion -- minced dried 2 tablespoons whole dill seed 1 1/2 tablespoons olive oil -- - or butter Warm together the water; cottage cheese, yogurt, sugar, onion, dill seed and oil in microwave for about 30 seconds or until warm to the touch (about 110 deg). Set aside. Place all other ingredients above into the bread pan in order listed. Add warmed ingredients. Select white bread setting (other brands of B/M's may have a whole wheat setting), but the white bread setting works on the DAK. Set light/dark setting on side of B/M to 11 o'clock. Press Start. Open lid after dough has kneaded about 2 mins. Press dough lightly with fingertip. If wet, sticky dough adheres to your fingertip OR dough is not forming into one soft ball (NO sticky dough on bottom of pan), add 1 Tablespoon or more flour until dough is just slightly tacky and makes one soft ball of dough. Formatted by Elaine Radis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pretzels Recipe By :=20 Serving Size : 96 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- norma wrenn 1 Tsp active dry yeast 1/4 Cup warm water -- (110F) 1 3/4 Cups warm milk -- (110F) 3 Tablespoons honey 3 Tablespoons Butter Buds=AE 1/4 Cup wheat germ 5 1/2 Cups Whole Wheat Flour -- about 3/4 Teaspoon baking powder 1 3/4 Teaspoons salt -- omitted used 1/2 Teaspoon garlic salt 2 Egg coarse salt In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands. Cover and let stand in a warm place until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of the flour with the baking powder and the 1-3/4 teaspoons salt; set aside. Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. Divide kneaded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~ oven for 10 to 12 minutes or until golden; transfer to a rack. After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test). 8 dozen MasterCook formatted by Martha Hicks using McBuster "M. Hicks" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Sunflower Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound loaf 1/3 cup Old fash rolled oats 5/8 cup Buttermilk 1 Egg 1 cup Whole wheat flour 1 cup Bread flour 2 teaspoon Wheat germ 1 teaspoon Salt 1 tablespoon Applesauce 1 tablespoon Brown sugar Grated rind 1 orange 1/4 cup Sunflower seeds 1/4 teaspoon Baking soda 3 teaspoon Yeast Crust light. Bake. >From: dandelion@edeneast.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yankee Johnnycake Recipe By :Art of Cooking for the Diabetic, Mary Abbott Hess Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sifted all-purpose flour 1 cup Cornmeal -- yellow 1 teaspoon Baking soda 1/2 teaspoon Salt Sugar substitute equivalent -- to 1 tablespoon sugar 1 Egg -- medium beaten 1 cup nonfat Buttermilk -- made from skim milk 3 tablespoon Vegetable oil Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yorkshire Pudding Recipe By :Great Home Cooking in America(Editors-Farm Journal) Serving Size : 6 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Cooking Oil Or Pan Drippings From Roast 2 Eggs 1 cup Milk 1 cup Sifted Flour 2 Tsp Baking Powder 1/2 Tsp salt In an English family Yorkshire pudding is a must with a roast beef. Egg and milk batter is poured over the meat drippings and rises to a high, puffy crust. One of the secrets for a perfect Yorkshire pudding is a hot oven. This recipe comes from a Nebraska homemaker; it is her husband's favorite and dates back to his great grandmother. Every successive daughter-in-law was taught to make this crispy accompaniment to the roast. Half the family prefers the pudding slathered with softened butter, and the other half pour on a generous ladling of rich brown gravy. Tastes like a huge popover...crusty brown with a moist center. Typed by jazzbel@batelnet.bs Pour oil into 9in square baking pan. Heat in 425F oven 5 minutes. Beat eggs until frothy with rotary beater. Add milk; blend well. Add flour, baking powder and salt. Beat until smooth. Pour batter into hot 9in square pan. Bake in 425F oven 35 to 40 minutes or until pudding is golden brown and puffy. Edges should be crusty. serve hot with roast beef. (Pudding will fall in the middle as it cools). Makes 6 servings. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - -