* Exported from MasterCook * Coconut Pineapple Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups whole wheat flour 1/2 teaspoon salt 1 tablespoon brown sugar 1 teaspoon vanilla 1 tablespoon oil 1/2 cup crushed pineapple -- packed in own -- juice, drained 3 tablespoons pineapple juice -- (liquid drained from -- can) 3/4 cup plus 3 tbs water 1/2 cup shredded coconut -- (optional, add at -- the start of second -- mix) Put all the ingredients into pan in the order listed, select "WHOLE WHEAT" and push "start." Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Converting Bread Recipes To Breadmaker Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Basically, if your recipe calls for 6 - 7 cups of flour, divide the recipe in half for a 1 lb loaf. Your ingredients will be approximately: 7/8 - 1 cup liquid 2 - 2 2/3 cups flour 1/4 - 1 tsp salt 2 tsp - 3 T fat 2 tsp - 3 T sweetener 1 1/2 - 2 tsp yeast You may have to experiment a few times to get it just right. Watching the dough as it mixes helps to produce good results. It should form a smooth, pliable, slightly tacky ball of dough about half way through the kneading cycles. If it appears too wet or too dry, add more liquid or flour a tablespoon at a time, as needed. Linda in San Diego Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Converting From 1 Pound To 1 1/2 Pound Loaves Recipe By :"Jazzbel" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** > If you have a 1-lb recipe and want to make it 1 1/2-lb, can you just multiply everything by 1 1/2? Add an extra 1/2 cup liquid An an extra 1 cup flour Increase the other ingredients by 1/3 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Converting Recipe To Breadmakers #2 Recipe By :The Bread Book, Betsy Oppennee Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Any recipe calling for approximately 6 cups of flour (which can include cracked wheat, old fashioned rolled oats, etc.) can be converted for us in bread machines. 6 cups in the magic number because it can be easily divided by 3 or 2. Every cup of flour represents 1/2 lb. of bread. The math is easy, although the formula does NOT apply to yeast. And the amount of yeast makes a significant difference in the outcome of the bread. Take my word for it ~~ my calculations for the yeast conversions work. FOR A 1 LB LOAF; Divide all the ingredients in your 6 cup recipe by 3 except for the yeast. Put the ingredients into the machine in the order specified in the manual. Use 1 tsp. of yeast for white flours breads. For breads containing whole wheat flour, increase the yeast to 1 1/2 tsp. If you find that the finished bread is dense, next time increase the yeast by 1/2 tsp. FOR A 1.5 LB. LOAF; Divide all ingredients in half, except for the yeast. Put the ingredients into the machine in the order specified in the manual. Use 2 tsp. yeast for white flour breads. For breads containing whole wheat flour, increase the yeast to 2 1/2 tsp. If the baked bread is dense, next time increase the yeast by 1/2 tsp. SOURCE: The Bread Book by Betsy Oppenneer and posted on CompuServe by Nicole Novak SF/Staff, 71750,3061#654535 and posted in the Salt-Rising Bread Area. MM format by Ursula R. Taylor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cool Rise Sweet Dough, Leona's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour -- (5 to 6) 2 tablespoons yeast 1/2 cup sugar 1 1/2 tsp salt 1/2 cup soft butter 1 1/2 cup hot tap water 2 eggs -- (room temperature) Combine 2 cups flour, yeast, sugar and salt, add butter. Add water all at once and beat at medium speed 2 minutes. Add eggs and 1 cup more flour and beat at high speed 1 minute. Stir in enough additional flour to make a soft dough, and knead until smooth and elastic. Cover with plastic and a towel. Let rest 20 minutes. Punch down and shape as desired. Place in greased pans and brush surface with oil. Cover loosely with plastic wrap and refrigerate for 2-24 hours. Remove from the refrigerator 45 minutes before baking. Bake at 375 degrees for 15 minutes for rolls or 20-25 minutes for coffee cakes. From maryhunt - - - - - - - - - - - - - - - - - - - NOTES : I used to work with a wonderful lady who was a school cook in Eastern Colorado. Every day she made fresh bread, in some form, for their lunch. She gave me a recipe for cream buns, which she said was her family's favorite. They are now my family's too! I made them one evening for a group of college students' breakfast. Came back after shopping, and they were gone...they couldn't resist the buns. They suggested I make more for breakfast... * Exported from MasterCook * Cornbread, Hot Skillet Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Corn Oil 1 1/3 Cups White Cornmeal 2/3 Cup All-Purpose Flour 2 Tsp Baking Powder 1 Tsp Salt 1/3 Cup Corn Oil 1 Cup Buttermilk 2 Eggs -- Beaten Preheat oven to 400F. Pour the tablespoon of oil into a 10-inch cast-iron skillet, and place the skillet in the oven. Combine dry ingredients in a large bowl. Add 1/3 cup oil. Add buttermilk and beaten eggs. Stir with fork until blended. Slide skillet out with a rack (use a mitt, Cunningham reminds), and pour in mixture. Bake for 25 minutes or until brown on top. Cool 5 minutes before turning out on plate. Note: Arlene D. Johnson of San Jose sent her family's version, from Mississippi, and the recipe calls for 2 tablespoons bacon grease to grease the pan. That makes for a down-home, Southern taste. Robert Vogel of San Jose advised adding the grease to the skillet and heating ``until it pops and crackles when the pan is wiggled.'' (C)1999 Mercury Center. Copied with permission. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Griddle Cakes Recipe By :Breakfast With Friends Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Yellow Cornmeal 1 cups All-Purpose Flour 1 Tbsp Packed Brown Sugar -- Or Granulated Sugar 1 Tsp Salt 1 Tsp Baking Powder 1 Tsp Baking Soda 2 cups Plain Yogurt -- Or Buttermilk 1/2 cups Nonfat Milk 2 Tbsp Olive Oil -- Note 1 3/4 cups Egg Beaters(r) 99% Egg Substitute -- Note 2 Note 1: Original recipe used 1/4 C light olive oil or vegetable oil Note 2: Original recipe used 2 lg eggs When making pancakes, always do a test pancake first. If the batter is too thick to spread on the griddle, thin it with a very small amount of milk. Mix cornmeal, flour, sugar, salt, baking powder, baking soda in a large bowl. Add plain yogurt (or buttermilk), oil, eggs. Beat briskly with a wooden spoon just until well mixed; batter will be thick. Heat griddle or large nonstick skillet over high heat. Reduce heat to med and oil griddle very lightly. For each pancake, pour a scant 1/4 C on griddle. Cook 3 - 4 min until lightly browned on bottom. Makes 24 - 26. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : These are very tasty. Not only excellent flavor but the slight crunch of the cornmeal is wonderful!! We batched up the extras into wrapped packets of however many we would eat at a meal and froze them. Cal 89.7 Total Fat 2g Sat Fat 0.6g Carb 15g Fib 0.9g Pro 2.8g Sod 179mg CFF 20.2% * Exported from MasterCook * Country Crunch Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2 lb loaf: -- (1 lb loaf):** 1 1/8 cups water -- to 1 1/4 cup (7/8 - -- 1 cup) 1 1/2 teaspoons salt -- (1 tsp) 1/2 teaspoon butter -- (1 tsp) 1 1/2 teaspoons sugar -- (1 tsp) 3 cups bread flour -- (2 cups) 2 teaspoons active dry yeast -- (1 1/2 tsp) Place all ingredients in bread pan and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Medium Optional Bake Cycles: French Bread, Rapid Bake or Delayed Timer Variations: Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured counter top or cutting board. Shape dough into a 15-inch log. Sprinkle a cookie sheet with cornmeal. Place dough on cookie sheet and brush with some olive oil. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator, uncover, left stand at room temp one hour. Make 3 diagonal cuts with a sharp knife. Preheat oven to 425 deg F. Bake 25 - 30 min until golden brown. Remove from and cool on cake rack. Serving Size: 16 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country White Bread Recipe By :TOH Quick Cooking, Mar/Apr 98, p. 33 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1 cup water + 1 tbsp 1 egg 4 1/2 teaspoons vegetable oil 3 1/4 cups bread flour 1/4 cup sugar 1 1/2 teaspoons salt 2 1/4 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size. Bake according to bread machine directions. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread #6 Recipe By :Home Cooking, Dec 1994 Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 cups Sugar 1/2 Tsp Salt 1/2 Tsp Baking Soda 1 1/2 Tsp Baking Powder 2 Tbsp Water 2 Tbsp Margarine -- Melted 1 Egg -- Beaten 1/2 cups Orange Juice 1 cups Cranberries -- Chopped 1/2 cups Chopped Nuts Preheat oven to 350F. Mix the flour, sugar, salt, baking soda and powder. Add the water, margarine and eg. Beat in the orange juice; fold in cranberries and nuts. Pour into a buttered bread pan. Bake 1 hr. Makes 1 loaf From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Sweet Bread, Fatfree Recipe By :Modified by Ellen Sentovich Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat milk 1/2 cup sugar -- plus 2 1/2 tablespoons sugar 1 envelope yeast 1/4 cup warm water -- (105 to 115 degrees) 1/4 cup nonfat egg substitute -- (equivalent to 1 -- egg) 1 teaspoon vanilla 3/4 teaspoon salt 2 1/2 cups flour -- (up to 3) 1 cup cranberries -- coarsely chopped Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 1 cup flour. Beat in enough remaining flour to make soft dough. Knead about 10 minutes, until smooth and elastic. Put dough into greased bowl. Let rise in warm place until doubled in bulk, about 1 hour. Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand while bread rises. Drain excess liquid off cranberries. Knead cranberries into dough. Shape into round. Spray baking sheet with non-stick cooking spray, or grease lightly. Place dough round on baking sheet. Cover and let rise until doubled, about 45 minutes. Sprinkle with remaining 1/2 tablespoon sugar. Bake at 375 degrees for 25 to 30 minutes, until golden brown. Let cool to warm. Makes 8 servings. Ellen originally got this recipe from rec.food.recipes where it had been posted by Wendy but with a brushing of melted butter on the crust. Recipe from http://www.fatfree.com/recipes/breads-yeast/cranberry-sweet-bread From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Rolls, Leona's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 recipe Cool Rise Sweet Dough -- see recipe 1 1/2 cup brown sugar 1 1/2 cup cream 1 tsp cinnamon 1 tsp vanilla Grease well 2 (9 inch) square pans. Mix brown sugar, cream, cinnamon and vanilla together and spread 1/2 cup in the bottom of each pan. Pinch off balls of dough the size of a walnut. Place in pans, leaving 1 1/2 inches between each; cover and refrigerate. Preheat oven to 375 degrees. Let rolls rise at room temperature for 45 minutes. Bake 8 minutes. Remove from oven and pour remaining cream mixture over them. Return to the oven for an additional 10 minutes, until rolls are done and cream is bubbly. These may be made with any type of sweet dough or thawed frozen bread. Instead of refrigerating, let rise until light and bake immediately. From maryhunt - - - - - - - - - - - - - - - - - - - NOTES : I used to work with a wonderful lady who was a school cook in Eastern Colorado. Every day she made fresh bread, in some form, for their lunch. She gave me a recipe for cream buns, which she said was her family's favorite. They are now my family's too! I made them one evening for a group of college students' breakfast. Came back after shopping, and they were gone...they couldn't resist the buns. They suggested I make more for breakfast... * Exported from MasterCook * Cresca (Italian Easter Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Holiday And Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Water, warmed -- up to 1/2 c. 1 package Yeast 1 teaspoon Sugar 2 1/4 cups Flour 1/3 cup Parmesan or Romano cheese* 1 tablespoon Olive or Veg. oil 1/4 teaspoon Salt -- Pepper 2 Eggs Combine 1/4 c. of the water, yeast, and sugar. Stir to dissolve yeast and let stand until bubbly. Measure flour, cheese, 1 tb. of the oil, salt and pepper into a bowl. Blend. Add yeast mixture and eggs to flour mixture. Blend well. Add water by drizzling til flour forms a ball that is smooth and satiny. Knead. Cover and let rise til doubled, 1-1 1/4 hrs. Or turn onto a lightly floured board, shape into a ball and place in a greased bowl turning to coat all sides, cover with plastic wrap and let rise for 45 minutes in a warm place. Punch down. Roll or pat dough into a circle that is 8" in diameter. Place in a greased 9" round pie or cake pan. Brush with oil. Let stand in warm place til doubled, 50-60 minutes. Heat oven to 350F and bake til done and loaf sounds hollow when tapped, 30-35 minutes. Remove immediately from pan. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Farmhouse Bread Recipe By :Canadian Living Feb/99 Serving Size : 24 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon granulated sugar 1 cup warm water 2 teaspoons active dry yeast 2 tablespoons honey -- liquid 2 tablespoons butter -- melted 1 egg -- beaten 2 1/2 cups all-purpose flour -- (approx) 3/4 cup whole wheat flour 1/4 cup rolled oats -- quick-cooking 1/4 cup cornmeal 1/4 cup bran -- natural 1/4 cup millet -- or sesame seeds 1 teaspoon salt In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough. Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours. Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel let rise until doubled in bulk, 45 to 60 minutes. Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack. Makes 1 loaf, 24 slices. PER SLICE: about 113 cal, 3 g pro, 2 g total fat ( 1 g sat. fat), 21 g carb, 2 g fibre, 12 mg chol, 109 mg sodium. %RDI: 1% calcium, 8% iron, 1% vit A, 10% folate. Bread Machine Crunchy Farmhouse Bread: Choose whole grain setting; let baked loaf cool on rack. Note: This rustic crisscross-topped loaf is hearty and flavourful with a combination of different grains, including millet, a small round and crunchy grain. Look for it in bulk or health food stores. Converted by MC_Buster. From Bob & Carole Walberg - - - - - - - - - - - - - - - - - - - NOTES : I made the dough for this bread today in my bread machine on the dough cycle and then shaped it and baked it on my pizza stone. I did not have millet or enough sesame seeds, so used equal amounts of seven grain cereal since it contains millet. I would suggest starting with only 2 1/4 cups of all-purpose flour and adding more if necessary. Delicious and gorgeous to look at! * Exported from MasterCook * Crunchy Wheat And Honey Recipe By :Oster Deluxe Bread and Dough Maker, p 32. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb. 1 1/4 cups water 3 Tablespoons honey 2 Tablespoons margarine, soft 2 cups flour, whole-grain wheat 1 1/2 cups flour, bread 1/2 cup almond slivers -- (toasted) 1 1/2 teaspoons salt 1 1/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: Wheat, large loaf (Oster machine #5). 5) Press start. Bread will be done baking in the number of hours indicated. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Loaf Recipe By :Dot McChesney Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dry yeast 2 1/2 Tablespoons sugar 2 1/2 Tablespoons warm water 2/3 cup milk 1/3 cup butter -- softened 1 dash salt 1 egg -- beaten 2/3 cup whole wheat flour 2 cups bread flour Place in your bread pan as directed by the manufacturer. I put wet, then dry, ending with yeast on top. Then I bake on the light or medium setting. Yields 2 pound loaf Adapted from Southern Heritage Breads Cookbook - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Old World Sesame Braid Recipe By :King Arthur Flour Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Poolish (Starter): 1 cup cool water, about 65F 2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon (a pinch) SAF Perfect Rise Yeast ----- Dough: 1/2 cup cool water -- about 65F 2 cups King Arthur Unbleached All-Purpose Flour -- (2 to 2 1/2) 2 teaspoons SAF Perfect Rise Yeast -- (remainder of yeast packet if using one) 1 1/2 teaspoons salt Starter: Combine all poolish ingredients, mixing just till a cohesive dough forms. Allow the dough to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. Dough: Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently brush braid with beaten egg white and sprinkle with sesame seeds. Bake bread in a preheated 425°F oven for 25 to 35 minutes. Cool on a wire rack. Yield: 1 loaf From "louhensley@mindspring.com" - - - - - - - - - - - - - - - - - - - NOTES : I made this for a recent Dinner party, it was great, and soft inside..and then the kids loved the left overs for a French Toast Breakfast. * Exported from MasterCook * Daily Bread, Ruth's Recipe By :Ruth Provance , w/ help from Don Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- warm 2 Tablespoons honey -- or molasses, warm 2 Tablespoons butter -- or margarine, melted 1 teaspoon salt 1/2 cup quick oatmeal -- uncooked 1 1/2 cups bread flour 1 cup whole wheat flour 1/2 cup rye flour 1/2 cup non-fat dry milk powder 1/2 teaspoon diastatic malt powder -- optional 2 tablespoons wheat germ 1 1/2 Tablespoons wheat gluten 2 1/4 teaspoons active dry yeast -- one packet 1. Place ingredients in bread pan in the order recommended by the manufacturer. 2. Select whole wheat mode. If not available use the white bread mode. 3. Select medium crust. 4. Press start. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - NOTES : I have posted a link to "Ruth's Daily Bread" on several occasions in the past. Our friend Don (TaktEZ@aol.com) developed an ABM version of the recipe at my request. It has not been adequately tested, and I hesitated to post it, but it occurs to me that we have a large group of potential testers on the lists, so I will share the recipe with you. * Exported from MasterCook * Definition Of Prefermented Dough Recipe By :Beth Hinkle Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** In answer to your question about prefermented dough, this would be a sponge, or part of a bread dough recipe that is mixed with yeast and allowed to begin fermenting before all the dough is mixed - i.e., pre-fermenting. A natural leaven (sourdough) starter could also be considered a preferment but more generally the term is applied to a yeasted sponge. It's sort of "commercial baker's" language but is becoming popularized through some of the new bread books such as Brother Peter Reinhart's "Crust & Crumb". - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Cranberry Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Flour 1 cups Sugar 1 Tbsp Baking Powder 2 cups Post Cranberry Almond Crunch Cereal 1 cups Milk 1 Egg 1/3 cups Orange Juice 2 Tbsp Oil 1 cups Cranberries -- Coarse Chopped Prep Time: 20 mins. Skill: Learning Cook Ready In: 1 hr. 20 mins. Serves: 18 HEAT oven to 375F. MIX flour, sugar, and baking powder in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in egg, orange juice and oil. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries. Pour into greased 9x5-inch loaf pan. BAKE 50 to 60 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Anise Loaf Recipe By :The Encyclopidia of Creative Cooking: Charlotte Turgeon Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Holiday And Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast 1/4 cup lukewarm water 1 teaspoon sugar 1/2 cup butter 2/3 cup sugar 1 tablespoon grated lemon rind 3/4 teaspoon aniseed 1 teaspoon salt 3/4 cup scalded milk 4 eggs -- beaten 6 cups all-purpose flour 3/4 cup currants 5 hard boiled eggs, dyed red with food color In small bowl proof yeast with 1/4 cup milk and 1 teaspoon sugar. In large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt. Add scalded milk (while still hot); stir well. Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cup flour; beat with electric mixture on medium speed 2 minutes. By hand mix 2 1/2 cups flour and currants. Dough should be soft and slightly sticky. Turn dough onto well-flour board; knead in 1 1/2 cups flour. Knead 10 minutes or until dough is smooth and satiny. Form dough into ball; place in greased bowl. Turn dough in bowl to grease top. Cover; let rise in warm place 1 1/2 hours or until double in bulk. Punch down dough. Divide into 3-equal pieces; shape each piece into 20-inch rope. Braid 3 dough ropes; form into circle. Press ends together. Place on greased baking sheet. Press dyed eggs into braid at intervals. Brush with melted butter. Cover; let rise in warm place until double in bulk. Bake in preheated 325F oven 45 to 50 minutes or until golden brown. Cool on cake rack Yield 1 loaf. From Reggie Dwork - - - - - - -- - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n017.11 --------------- From "louhensley@mindspring.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Braided Petite Loaves Recipe By :wilton Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Holiday And Gift Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***WILTON PRODUCTS*** petite loaf pan easter icing color kit easter petite loaf baking -- cup ***INGREDIENTS*** 1 package hot roll mix -- (16 oz.) 1 egg -- (for egg wash) 1 orange -- zest of 1/4 cup chopped almonds mix ***TO COLOR EGGS*** 9 raw eggs wilton icing colors 1 cup boiling water 1 teaspoon vinegar Directions for Loaves: Line pan cavities with baking cups. Prepare dough as directed on mix package, adding the almonds and orange zest. On lightly floured surface, roll dough into a 12 x 9 in. rectangle. Cut into nine 1 in. strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough. Preheat oven to 375F. Set breads in warm place and allow to rise 20-30 minutes or until doubled. Brush dough with egg wash (egg mixed with 2 tablespoons water). Do not brush on the colored Easter egg. Bake 20 minutes or until golden brown. Makes 9 petite loaves. Directions for coloring eggs: Mix all ingredients together and let stand 5 minutes (Wilton Icing Colors, boiling water and vinegar). Dip eggs in solution; remove eggs and let dry. Eggs are placed in bread raw, they will be hard cooked when bread is done. My suggestion: I find that only white shell raw eggs give you the desired true colors of the favorite Easter Eggs. To each their own. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Egg Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday And Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour -- unsifted 1/4 cup Sugar 1 teaspoon Salt 1 package Active Dry Yeast 2/3 cup Milk 2 tablespoons Margarine 2 Eggs -- room temperature 1/2 cup Mixed Candied Fruits 1/4 cup Blanched Almonds -- chopped 1/2 teaspoon Anise Seeds Melted Margarine 5 Colored RAW Eggs Powdered Sugar Colored Sprinkles In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and knead until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture . Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ethiopian Honey Bread #2 Recipe By :Chef and staff at World Wide Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1 Tbs, 15 ml) 1/4 cup lukewarm water -- (60 ml) 1 egg 1/2 cup honey -- (125 ml) 1 tablespoons ground coriander -- (15 ml) 1/2 tsp ground cinnamon -- (2 ml) 1/4 tsp ground cloves -- (1 ml) 1 tsp salt -- (5 ml) 1 cup lukewarm milk -- (250 ml) 6 Tbs melted butter -- (90 ml) 4 cups all purpose flour -- (1 to 1.25 L) (4 to -- 4 1/2) Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring to thoroughly combine. Stir in the flour 1/2 cup (125 ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20 cm) in diameter. Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300F (150C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey. Makes one 8 inch (20 cm) round loaf. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Today's recipe for a sweet bread from Ethiopia is a fitting finish for our week of recipes honoring Black History Month. * Exported from MasterCook * European Black Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 3/4 teaspoon cider vinegar 1 1/2 cups bread flour 1/2 cup rye flour 1/4 cup oat bran 1 tablespoon butter or margarine 1 1/2 tablespoons white sugar 1 teaspoon salt 1 teaspoon caraway seeds 1 teaspoon dried minced onion 2 tablespoons cocoa 1 teaspoon active dry yeast Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, an then press Start. Makes 1 - 1 pound loaf Recipe from http://www.breadrecipe.com/az/EuropeanBlackBread.asp Submitted by: Jan From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : This is a black bread recipe for bread machines. * Exported from MasterCook * Fall Harvest 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 -------- ------------ -------------------------------- 1/2 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 1/2 tablespoon Maple syrup 1/2 tablespoon Brown sugar 1/4 cup Canned pumpkin 1/2 teaspoon Vanilla extract 1/2 teaspoon Ground ginger 1/4 teaspoon Allspice 1/4 cup Pumpkin seeds 2 teaspoons Active dry yeast *** Be sure to use plain canned pumpkin - not pie filling. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig Walnut Wheat Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons yeast 3 cups bread flour 1/3 cup wheat germ -- toasted 1 1/2 teaspoons cocoa powder -- unsweetened 3/4 teaspoon cinnamon 1 teaspoon salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water -- plus 3 tb 3 tablespoons honey 1/2 cup figs,dried,chopped -- Calimyrna 1/3 cup walnuts, chopped -- toasted Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding fruit and nuts at beep. Not recommended for use with timed cycle. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134213 by Laguda on 06/12/94, MM format From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Finnish Easter Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Holiday And Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast 1/4 cup Warm water (105-115 deg) 1/2 cup Warm 1% lowfat milk 1/4 cup Granulated sugar 1/4 cup Margarine 2 teaspoons Ground cardamom 1 teaspoon Dried orange peel 1/2 teaspoon Salt 1 cup Rye flour 2 large Eggs, room temperature -- lightly beaten 2 cups All-purpose flour 1 large Egg white 1/4 ounce Sliced almonds for garnish -- (Optional) Stir yeast into warm water until dissolved; set aside. In a large bowl combine milk, sugar, margarine, cardamom, orange peel and salt; stir in the rye flour, mixing well. Add yeast mixture to dough; gradually add 1 1/2 cups of the flour, until dough forms a ball. Sprinkle clean work surface with 2 tablespoons flour; turn out dough and knead, gradually adding the remaining flour, for 8 to 10 minutes until smooth and elastic (dough will be stiff). Coat a large bowl with nonstick cooking spray. Place dough in bowl and turn to coat surface. Cover with plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 hour. Spray clean work surface with nonstick cooking spray. Punch down dough and divide into 3 equal pieces. Roll each piece into a 16-inch rope. Coat jelly roll pan with nonstick cooking spray. Line up ropes on prepared pan; braid ropes lightly, starting at center and working to ends. Press each end firmly and tuck under. Cover and let rise in a warm, draft-free place until almost doubled in size, about 45 minutes. Preheat oven to 475F. Bake for 15 minutes; tent with foil and bake for 15 minutes longer, until loaf sounds hollow when tapped. Cool on rack. Makes about 16 servings. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flour Weight Recipe By :New Complete Book of Breads, Bernard Clayton Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Bernard Clayton, in an Appendix to his "New Complete Book of Breads" gives the equivalence for flour (unsifted), 3 1/2 cups = 1 pound However, he also, in the same appendix, gives 1 cup = 4 3/4 ounces, which would yield 3 1/2 cups = 1 pound + a bit more than half an ounce. For fun, I weighed the flours in my cupboard without sifting using a good metric balance scale. One cup varied from 144 to 156 grams depending on the flour. This is about half an ounce higher than Clayton's equivalence (1 ounce = 28.5 grams). When I sifted, the weights dropped by about 7% on average. I conclude that these equivalences are not exact, and bread bakers seem to go largely by feel of the dough anyway. You probably should use them as a first try. Maybe a precise standard is not possible given the differences that exist among flours. On the other hand, weighing probably does give more consistent results. By the way, if I am giving more detail than you like, blame breadmaker/author Peter Reinhart. His classes and books stress both precision and feel. For example, he tests bread for doneness by measuring internal temperature with a probe thermometer. What a simple idea, yet how well it works! I for one have never been able to rap on a loaf with my knuckles and decide whether a hollow sound is produced, the usual test for doneness. From rgcasey@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia, Ken's Recipe By :Ken Vaughan Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups warm water 1/4 Cup olive oil 1/2 Tablespoon Monterey Seasoning Salt or other 1/2 Tablespoon italian Seasoning 1/2 Teaspoon garlic powder 1/2 Teaspoon seasoned pepper 5 Tablespoons gluten flour 4 1/2 Cups best for bread flour 1 1/2 Teaspoons dry yeast 1 Tablespoon sugar Sized to make dough in a Breadman 2 pound bread machine -- This is a maximum load on the bread machine. This is a nice size for a kitchen aid mixer with a dough hook. Put ingredients into pan and run dough cycle. Check as kneading to assure the dough is soft enough to not overload the bread machine. Add a tablespoon or two of water as needed. ( different moisture contents in flours will change the amount of water needed for a batch) After the dough cycle finishes, press the dough out on a pizza pan (either flat or Chicago deep dish style) that has been lightly oiled. allow to rise until doubled. bake at a 375 degree oven until browned about 20-25 minutes -- cool for at least 10-15 minutes before cutting into wedges and serving. This is a large flat loaf about an inch to inch and a half thick 14-16 inches in diameter.. This is a good bread with lots of flavors -- it is good served with a meal or for sandwiches. Bread and spreads form a good supper on nights were all are tired. Good sliced Options: Brush the top with olive oil before baking Brush the top with olive oil from dried tomatoes before baking Push small indentations into the top and put dried tomato strips (from dried tomatoes in oil) into indentations before baking. Push small indentation into the top and put black olives into the indentation before baking Slice horizontally and fill with sliced tomatoes, cheese, and peppers From "Ken and Mary Ann Vaughan" - - - - - - - - - - - - - - - - - - - NOTES : The focaccia is popular with the family members with the flavoring added.Leave all but the pepper and garlic out and you have a great pizza crust for flat pans, screens, or a Chicago style pizza pan. Leave out the pepper and garlic and it makes a good plain italian style loaf. * Exported from MasterCook * Four Onion Pizza Recipe By :Cooking Light, April 1998 Serving Size : 6 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Pizza And Calzones Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Bread Flour 3/4 Tsp Salt -- Divided 1 Pkg Quick-Rise Yeast 1 cups Very Warm Water -- (120 - 130 Deg. F) 2 Tbsp Olive Oil -- Divided 1 Tbsp Cornmeal 1/2 cups Crumbled Lowfat Feta Cheese Abt 2 Oz Preheat oven to 425F Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 12 tsp salt, and yeast in a food processor; pulse 2 times or until blended. With processor on , slowly add water and 1 Tbsp oil through food chute; process until dough forms a ball. Process an additional 45 seconds. Turn dough out onto a lightly floured surface; knead lightly 4 -5 times. Cover and let rest 30 min. Roll dough into a 14" circle on a lightly floured surface. Place dough on a baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle feta cheese evenly over dough. Combine onions, leek, oregano, 1 Tbsp oil and /4 tsp salt; spread onion mixture evenly over pizza crust. Sprinkle with parmesan cheese; bake at 425F for 25 min or until crust is lightly browned. Yields: 6 servings From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Baguettes Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Water 2 1/2 cups Bread Flour 1 Tbsp Sugar 1 Tsp Salt 1 1/2 Tsp Bread Machine Yeast 1 Egg Yolk 1 Tbsp Water Place water thru yeast into bread machine in order recommended by manufacturer. Process on dough/manual cycle. When cycle is completed, place dough in greased bowl, turning to coat all sides. Cover and let rise in warm place about 30 minutes or until double. (dough ready if indentation remains when touched) Grease cookie sheet. Punch down dough, and roll into rectangle, 16x12 inches, on lightly floured surface. Cut dough crosswise in half. Roll up each half of dough tightly, beginning at 12 inch side. Roll gently back and forth to taper ends. Place 3 inches apart on cookie sheet. Make 1/4 inch deep diagonal slashes across loaves every 2 inches, or make 1 lengthwise slash on each loaf. Cover and let rise in warm place 30 to 40 minutes until double. Heat oven to 375. Mix egg yolk and 1 tbsp water;brush over tops of loaves. Bake 20-25 minutes or until golden brown. Serve warm or cool on wire rack. (I use a stone to bake my breads, and it is excellent with this bread! From "hensley@columbus.rr.com" ) Serve with Sun-dried Tomato Olive Oil; see recipe. Sun-dried Tomato Olive Oil 2 tbsp drained, finely chopped sun-dried tomatoes (packed in oil) 1/3 c extra-virgin olive oil Mix together and DIP!! - - - - - - - - - - - - - - - - - - - NOTES : I've made this at least 20 times, my husband thinks its the best bread I've ever made..The kids love it too..Leftovers, there usually is NONE. * Exported from MasterCook * French Bread #11 Recipe By :Texas Monthly magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast -- dry 1/3 cup -- water, warm 1 tablespoon flour -- rye 1 cup -- water, cold 1/8 teaspoon sugar 3 1/2 cups flour 2 1/4 teaspoons salt Calories per serving: 145 Fat grams per serving: 4 Approx. Cook Time: 4:30 Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt in a large mixing bowl. Add one cup water to yeast water. Add water slowly to flour mixture, stirring until the dough makes a ball. Let the dough rest five minutes. Add more flour to make a smooth ball and knead for seven minutes. Let rest two minutes and knead three minutes more. Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes. Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top of each with a razor blade. Preheat oven to 400F, placing a pan on the bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves every four minutes for the first 15 minutes. Texas Monthly magazine MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread, Crusty Recipe By :Breads You Wouldn't Believe, Anne Lerner Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast 1 cup warm water 1 teaspoon salt 2 tablespoons vegetable oil 6 crushed garlic cloves 4 cups unbleached white flour 3 tablespoons wheat germ Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheat germ. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads You Wouldn't Believe" MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread, Hearty Recipe By :Breads You Wouldn't Believe, Anne Lerner Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast 1 cup warm water 3 tablespoons vegetable oil 1 teaspoon salt 1/4 teaspoon sugar 3 cups white flour 12 garlic cloves -- pressed In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads You Wouldn't Believe" MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread, True Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads roasted garlic -- pureed 2 tablespoons dry yeast -- (2 pk) 2 1/2 cups warm water 3 1/4 cups whole wheat flour 1 cornmeal 1/4 pound unsalted butter -- softened 1/2 cup warm water -- (115-120 degrees) 2 tablespoons kosher salt 3 1/4 cups unbleached all purpose flour Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole remains. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Herb Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 Lb----- 5/8 cups (5 Oz) Milk 2 Eggs 2 1/2 Tbsp Butter Or Margarine 1 cups Grated Cheese -- packed lightly 1 Tsp Salt 2 Tsp Sugar 1 1/2 Garlic Clove -- minced 1/8 tsp Cayenne Pepper 1/4 tsp Oregano -- dried 1/2 tsp Basil -- dried 2 tsp Caraway Seed 3 cups Bread Flour 1 1/2 tsp Active Dry Yeast -----1 3/4 Lb----- 3/4 cups Milk 3 Eggs 3 tbsp Butter Or Margarine 1 cups Grated Cheese -- packed lightly 1 tsp Salt 2 1/2 tsp Sugar 1 1/2 Garlic Clove -- minced 1/4 tsp Cayenne Pepper 1/3 tsp Oregano -- dried 1/2 tsp Basil -- dried 2 1/2 tsp Caraway Seed 3 1/2 cups Bread Flour 2 tsp Active Dry Yeast CYCLE: white, sweet; no timer SETTING: light to medium From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - NOTES : Recommend using sharp cheddar cheese. Keep an eye on the dough and adjust as necessary because of the cheese. The cheese should be lightly packed in the measuring cup. The garlic and herbs may be adjusted to taste. Scrape the sides of the pan with a rubber spatula if the ingredients are not mixing. * Exported from MasterCook * German Black Bread Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 1 tablespoons White sugar 12 cups Bread flour 12 cups Medium rye flour 2 cups Whole wheat flour 1/2 cups Unprocessed bran flakes 1 tablespoons Caraway seeds 1 teaspoons Salt 1 teaspoons Instant coffee powder 1/4 teaspoons Fennel seeds 1 cups Water 2 tablespoons Water 2 tablespoons Molasses 2 tablespoons Cider vinegar 1/2 oz Unsweetened chocolate (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible. From the Meal-Master database of Steve Zielinski, , fall 1998. From "parsons@futureone.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Christmas Bread Recipe By :Chef and staff at World Wide Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- (500 ml) scalded and cooled 1 tsp sugar -- (5 ml) 2 tsp salt -- (10 ml) 11 cups flour -- (2.75 L) -- (may require more) 2 packages active dry yeast -- or 2 cakes compressed yeast -- dissolved in 1/4 cup (60 ml) warm water 1 lb butter -- (450 mg) 1 1/2 cups sugar -- (375 ml) 6 eggs -- beaten 1/3 cup rum or brandy -- (80 ml) -- (may substitute water) 1 lb golden raisins -- (450 g) (sultanas) 1 lb assorted candied fruits and peels -- (450 g) 1 lb chopped walnuts -- (450 g) -- or slivered almonds 1/2 tsp mace -- (2 ml) 1/2 tsp nutmeg -- (2 ml) Grated rind of 1 lemon 1/4 cup melted butter -- (60 ml) for brushing loaves 1/3 cup rum -- (80 ml) for brushing loaves -- optional -- or brandy 1/4 cup powdered sugar -- (60 ml) for dusting loaves In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar, 1 cup (250 ml) flour, and the yeast. Stir to combine, cover, and let stand until bubbly. Cream 1 pound (450 g) butter and 1+1/2 cups (375 ml) sugar until fluffy. Stir in 5 cups (1.25 L) flour and the yeast mixture. Blend 1 cup (250 ml) flour with the fruits and nuts. Add the flour and fruit mixture, the spices, the lemon peel, and the remaining flour, mixing well to form a firm dough. Turn the dough onto a floured surface and knead thoroughly. Place in a large greased bowl, cover with a dish towel, and allow to rise until it has doubled in volume. Punch the dough down and turn onto a floured surface. Divide the dough into 3 or 4 sections and shape each section into a thick oval shape. Fold one of the ends of the dough about 3/4 of the way over the other and gently press the edges together. Place on greased cookie sheets and allow the loaves to rise until doubled in size. Brush the loaves with melted butter and bake in a preheated 350F (180C) oven for 1 hour to 1 hour 20 minutes, depending on the size of the loaves, until golden brown. If the loaves brown too fast, cover with aluminum foil. When loaves are done, brush with melted butter and spoon a little rum or brandy (optional) over the loaves and allow it to soak in. Sprinkle liberally with powdered sugar. Allow the bread to mellow for 2 or 3 days before cutting. Slice thinly and serve with whipped butter. Keep tightly wrapped. Makes 3 or 4 loaves. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German-Style Kaiser Rolls, Brotchen Or Weck Rolls Recipe By :The Bread Book, Betsy Oppenneer Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp dry yeast 2 1/2 cups warm water -- (105-115 F) 2 tbsp solid shortening 1 tbsp sugar 2 tsp salt 6 cups all purpose flour -- (6 to 7) -- [I had to use 7-8 cups] 3 egg whites -- stiffly beaten 1 egg white -- beaten with cold milk for egg wash optional: poppy seeds -- for tops caraway seeds or sesame seeds Add yeast to water and proof. Add shortening, sugar, salt & 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a time, until dough forms a mass & begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8-10 minutes, until smooth & elastic w/ bubbles. Place in oiled bowl, turn to coat, and cover with damp towel. Let rise until double, about 1 hour. Punch down, cover & let rise again until double (about 45 minutes.) Punch down & turn out onto lightly oiled surface. For Kaiser or Weck: Divide dough into 18 equal pieces. Use rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make over- lapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. This design takes practice, but is easy once you get the hang of it. Place rolls upside down on a well-greased baking sheet, 3 inches apart. This helps them keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. For Brotchen: Divide dough into 24 pieces. Shape each into an oval about 3 1/2 inches long. Place on well greased baking sheet. If your oven will not fit all at once, prepare half at a time, keeping rest covered for 15 minutes. Flatten tops slightly. Cover & let rise 45 minutes. Preheat oven to 425. Put a shallow pan on the bottom shelf of oven. Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse salt ,if desired. Place 1 cup of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190). Remove & cool on racks. NOTE: I made 16, rather than 18 rolls...that allowed me to easily space 4 per cookie sheet. I left half the dough covered while I formed the first 8. After 15 minutes I started on the second half -- this worked out well. Shaping them wasn't as easy as it sounds (I'm visualizationly challenged!), but the rolls puffed up a lot as they rose and even though they looked like a convention of amoebas to begin with, expanded a lot and when baked were fine. Crisp crust, airy interior, best Kaiser recipe I've found! From Bonni Lee Brown - - - - - - - - - - - - - - - - - - - NOTES : I understand how Thomas Denny O'Neal feels about being far away from great Kaiser rolls...I'm an transplanted New Yorker in eastern North Carolina and biscuits just don't cut it for me. I have tried many Kaiser roll recipes and here's the best one I've found. "Kaiser & Brotchen are made from the same dough, but shaped differently. Kaiser has the 5 sided pinwheel design, Brotchen are smaller & oval shaped. In Buffalo, NY Kaiser rolls are glazed & sprinkled with seeds, called Weck Rolls." * Exported from MasterCook * Gingerbread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 3 tablespoons butter -- (unsalted) 6 tablespoons brown sugar 2 1/4 teaspoons active dry yeast 2 2/3 cups bread flour 3/4 cup rye flour 1 1/2 teaspoons salt 2 teaspoons ginger -- (ground) 3/4 teaspoon cinnamon -- (ground) 1/4 teaspoon nutmeg -- (grated) 1/4 teaspoon cloves -- (ground) 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the BASIC bread cycle. Serving Size: 6 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Loaf Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/4 cup molasses 1 egg 3 tablespoons butter 3 1/3 cups bread flour 1 tablespoon brown sugar 3/4 teaspoon salt 3/4 teaspoon cinnamon 3/4 teaspoon ginger 1 packet active dry yeast Place all ingredients in pan according to machine directions and push start. Optional: Lemon Icing: In small mixing bowl stir 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, 1 teaspoon lemon juice and enough milk (1-3 teaspoons) to make an icing of drizzling consistency. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Spoon Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces cheddar -- sharp, grated 4 egg yolks -- lg 1/4 cup butter 1/2 teaspoon salt 2 cups milk 1 cup corn meal -- yellow 1 teaspoon sugar 4 egg whites -- lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Bread Recipe By :Dot McChesney Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dry yeast 1 cup warm water 3 1/2 Tablespoons brown sugar 1 1/3 cups all-purpose flour 1 teaspoon salt 1/3 cup water 2 1/2 Tablespoons butter 2 cups whole wheat flour Layer in breadmachine as per your manufacturer's instructions. I put wet ingredients first, then dry, ending with the yeast on top. Use light or medium setting. - - - - - - - - - - - - - - - - - - - NOTES : Adapted from Southern Heritage Breads Cookbook Yields 2 pound loaf * Exported from MasterCook * Graham Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups bulgur wheat 1 teaspoon dried yeast 1 tablespoon sugar 2 1/2 cups white flour 3 tablespoons bran -- or less, optional salt -- as needed Soak the bulgur wheat in enough water just to cover it, if possible for a few hours. Dissolve the yeast with the sugar and a little more water. Combine the two, add the flour and salt and knead into a smooth, unsticky dough, adding more flour as necessary. Form into small, long rolls. Place them on a greased baking sheet, leaving plenty of space between them. Put the whole in a plastic bag and leave to rise. Brush with water and bake in a hot oven till firm and golden. NOTES: -Hot oven: 425F/220C 1--Zofia Czerny, Polish Cookbook (Revised edition), Warsaw 1975. 2--Excerpt (p.354) from Lesley Chamberlain's THE FOOD AND COOKING OF EASTERN EUROPE (1989 Penguin). 3--Email to daily bread Fri, 26 February 1999 by kitpath@earthlink.net From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : 'Graham flour' and Graham meal', invented by Sylvester Graham, an American doctor of the last century, are wholewheat products, containing the whole content of the wheat grain. Zofia Czerny's Polish Cookbook used 'ground wheat' and flour to make these rolls, and Lesley Chamberlain has had excellent results interpreting her instructions to mean a mixture of bulgur wheat and unbleached white flour, with or without a little extra bran. Whole wheat berries could also be used, though they need long soaking and chopping compared with bulgur, which is ready to go. * Exported from MasterCook * Greek Isle Bread #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **LARGE LOAF:** 3/4 cup water 3 cups white bread flour 1/4 cup yogurt -- (plain) 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1/4 teaspoon garlic powder 2 tablespoons black olives -- chopped 3/4 teaspoon sweet basil 3/4 teaspoon dill weed 1/4 cup feta cheese 1/4 cup cucumber -- pureed 3/4 teaspoon fast-rise yeast or -- (1 1/2 tsp -- active-dry yeast ) Hints: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the REGULAR and RAPID-BAKE cycles. Serving Size: 8 MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - NOTES : Unique is the word for this loaf. Don't let the combination of ingredients scare you off, the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It's recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. * Exported from MasterCook * Greek New Year's Bread Recipe By :Chef and staff at World Wide Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar -- (80 ml) 4 Tbs butter -- (60 ml) 1/2 tsp salt -- (2 ml) 1/2 cup milk -- (125 ml) 1 package active dry yeast -- (1 Tbs, 15 ml) 1/4 cup warm water -- (60 ml) 1 tsp ground cardamom -- (5 ml) 2 eggs -- beaten 3 cups all-purpose flour -- (750 to 800 ml) -- (3 to 3 1/4) A silver coin wrapped in foil 1 egg -- beaten with 1 tablespoons water -- (15 ml) Sesame seeds Blanched almonds Combine the sugar, butter, salt, and milk in a small saucepan and heat over moderate heat until the butter is melted. Cool to lukewarm. Dissolve the yeast in the warm water in a large mixing bowl and add the cooled milk mixture, cardamom, and eggs and beat until combined. Add 1+1/2 cups (375 ml) of the flour and beat for 5 minutes. Add enough of the remaining flour to form a soft dough. Knead on a floured surface for about 10 minutes, until the dough is smooth and satiny. Form the dough into a ball and place in an oiled bowl, rotating the dough to grease the surface all over. Cover with a dish towel and allow to rise in a warm place until doubled in volume. Punch the dough down and allow to rise again. Punch the dough down again and form into a 9-inch (25 cm) round, placing the coin in the dough. Place on a greased baking sheet, cover with the towel, and allow to rise again until doubled in size. Brush with the egg and water mixture, sprinkle with sesame seeds, and decorate with the blanched almonds. Bake at 375F (190C) for 20 to 25 minutes, until golden brown. Makes one 9-inch (25 cm) loaf. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Tsoureki (Easter Bread) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday And Gift Breads International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sweet butter 1/2 cup granulated sugar 2 eggs -- beaten 1 tablespoon grated orange rind butter -- melted 1/4 cup slivered almonds 1 cup milk 1 package active dry yeast 1 teaspoon salt 5 tablespoons orange juice 5 1/2 cups sifted flour red-dyed -- hard-boiled eggs 2 tablespoons granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Black Olive And Rosemary Focaccia Recipe By :www.culinarycafe.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fluid ounces water -- 105-115F -- (40-45C) 2 3/4 cups bread flour -- more as needed 1/4 ounce active dry yeast 1/4 teaspoon granulated sugar -- or honey 1/2 teaspoon kosher salt -- plus more, to taste 24 calamata olives -- pitted and halved 1 teaspoon rosemary -- chopped 1/4 teaspoon black pepper -- fresh cracked, to -- taste 2 ounces extra-virgin olive oil 1. Make a sponge by thoroughly combining the water, 1 3/4 cups of the flour, the yeast, and sugar or honey in a large bowl, or the bowl of a heavy-duty mixer fitted with a dough hook. 2. Cover and let sit in a warm place for 45 minutes to 1 hour. The sponge should be thick, foamy, and bubbly with a strong yeasty aroma. 3. Blend in the remaining 1 cup flour and the salt. 4. Knead the dough until a smooth, elastic dough is formed. 5. Shape the dough into a ball and rub it lightly with olive oil, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 2 hours, or until doubled in size. 6. Punch down the dough and divide it into 2 equal pieces. Shape into rounds and let rest while preparing the pans: Lightly coat two 8-inch round cake pans with olive oil and sprinkle generously with cornmeal. Gently tap out the excess. 7. Place a ball of dough in each pan. With your fingertips, push the dough out, working from the center, until it covers the pan. (If the dough sticks to your fingers, dip them in some olive oil.). Press the olives into the dough. Sprinkle with the rosemary and pepper. 8. Cover the pans with a damp towel and let rise in a warm place until nearly doubled in size, about 45 minutes. 9. Preheat a grill to high heat. Place the pans on the upper shelf, cover the grill and cook the focaccia until done. While still warm, brush generously with extra-virgin olive oil and sprinkle with salt. Cool on wire racks. 10. Cut into wedges and serve warm or at room temperature. Although focaccia is traditionally baked in an oven, this recipe employs the use of a grill, enabling the bread to take on a hint of smoky smell and flavor. Yields: 2 Loaves Preparation time: 3 hours 55 minutes Recipe from http://www.culinarycafe.com/Breads-Biscuits.html From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Sweet Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (3 to 3 1/2) 1 pkg.(1/4 oz.)active dry yeast 1 can(8 1/4 oz.)crushed pineapple 1/4 cup sugar 1/2 tsp. salt 1/4 cup butter or margarine 1 medium banana -- mashed 1 egg -- beaten In large bowl, combine 1 1/2 cups flour and yeast; set aside. Drain pineapple in a sieve, pressing out as much juice as possible. Reserve juice in a 1-cup measure; add water to make 1/2 cup. Pour juice into small saucepan. Add sugar, salt and butter. Stir mixture constantly over medium-high heat until butter softens. Add juice mixture, banana and egg to flour mixture. Beat 1 minute with electric mixer on low speed. Scrape batter from sides of bowl; beat 2 minutes longer at high speed. By hand, stir in enough remaining flour to make a soft dough. Stir in drained pineapple. Cover bowl with towel; let rise in a warm place, free from drafts, until doubled in bulk, 1 to 1 1/2 hours. Stir down dough. Grease a 2-quart casserole with high sides or a souffle dish. Turn dough into dish. Cover with towel; let rise 45 minutes. Preheat oven to 375F. Bake until golden brown, 30 to 40 minutes. Cool in dish 5 minutes; remove from dish. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Health Grain Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 1/2 cups bread flour 1/4 cup whole-wheat flour 2 teaspoons nonfat dried milk 1 teaspoon salt 2 teaspoons honey 1 tablespoon applesauce 1/4 cup grated or chopped carrots 1/4 cup raisins 1/4 cup sunflower seeds 1/4 cup bran flakes 1 tablespoon wheat germ 2 teaspoons yeast This recipe can be used in the regular, rapid or delayed time bake cycles. For 1-Lb. Loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb And Potato Bread, Pharaoh's Recipe By :john-r-harmon@msn.com Serving Size : 6 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb. loaf: 8 Ounces all-purpose flour -- sifted 4 Ounces Pharaoh's Phlour -- sifted 3 Tablespoons potato flakes -- dry 2 Tablespoons sugar 1 Tablespoon dry milk 1 Teaspoon salt 1 Tablespoon butter 2 Tablespoons parsley, freeze-dried 1 Tablespoon caraway seed 1 Tablespoon dill weed 1/2 Teaspoon dill seed 1/2 Cup warm water -- plus 2 Tablespoons warm water 1/2 Cup skim milk yogurt 1 Tsp Active Dry Yeast 1 cup= approx. 5 ounces Add ingredients to your bread machine in the order suggested by the manufacturer. Adjust liquid to give a medium dough in your machine. Too moist it might fall, too firm makes it hard to mix properly in the machines. Bake in normal mode, regular crust. This recipe can also be used for Rapid Bake or Timer modes. It is a good riser at this ratio. ~HISTORY~ An interesting grain to consider for bread use is called *Kamut*. It was brought to the US in '49. Plantings were gradually increased until 60 acres were planted in '88 in Big Sandy, Montana, when it received the registered trademark name Kamut, identifying the organically grown, pure, uncrossed strain. The '92 harvest produced on 4000 acres in Montana and Canada yielded 5 million pounds. Genetically, Kamut belongs to the wheat family. Its slightly yellowish grains are larger and longer than wheat kernels. Kamut contains gluten and can be substituted in recipes calling for wheat. It has three advantages over wheat: -Many with wheat allergies are enjoying Kamut without negative effects. -Whole grain Kamut flour produces lighter, more tender baked goods than whole grain wheat flours. -Kamut has 3-5% more protein by weight than wheat. More information can be found at the Kamut Association of North America's home page: http://icstech.com/~kamut/index.html From "john-r-harmon" - - - - - - - - - - - - - - - - - - - NOTES : Kamut makes this makes a slightly heavier loaf with a buttery, rich flavor. This is a moist, highly nutritional bread. It is moistened by the potato flakes and and flavored by the yogurt in addition to the spices. Pharaoh's Phlour is Kamut (R) grain ground and used in a whole wheat manner. It has a higher protein content but is a bit lower in gluten than our regular wheat. It works well in yeast breads. It has a tender crumb and is lighter than a regular whole grain flour. It is available from Bob's Red Mill Natural Foods, 5209 SE International Way, Milwaukie, Oregon 97222. We find it in our health food section of various stores. Legend says that Kamut grain was found in the pyramids of Egypt. This one was developed in the Panasonic, I make it with or without herbs. * Exported from MasterCook * High Protein Athlete's Bread Recipe By :Bread Machine Magic & More, Rob & Holly Wanless Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bread flour 3/4 cups high gluten flour 3/4 cups whole wheat flour 1/4 cups soy flour 1 1/8 cups water 3 tablespoons dry milk 1 1/2 tablespoons shortening 3 tablespoons wheat germ 2 tablespoons honey 1 1/2 teaspoons salt 2 teaspoons yeast From Ruth Warren - - - - - - - - - - - - - - - - - - - NOTES : I swore I wouldn't get another bread machine cookbook. Well, at $0.99 I couldn't resist, also name intrigued me. "Bread Machine Magic & More" No it's not from our favorite "Magic gals" Lois and Linda. But from a Rob & Holly Wanless. This is a supermarket special private press publication from "The American Cooking Guild" Haven't tried any of the recipes. Most are same old, same old. But one really caught my eye and want to try it. (I'm trying to get more soy into my diet) I have a few variations in mind, one being a substitution of equal parts applesauce and lecithin granules for the shortening. Any other adjustments would be made after the first trial.