* Exported from MasterCook * Potato Bread #11 Recipe By :Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb: 1 1/4 cups water 2 Tablespoons margarine, soft 3 1/4 cups flour, bread 1/2 cup mashed potato flakes -- dry 1 Tablespoon sugar 1 1/2 teaspoons salt 1 3/4 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: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - NOTES : This is the all time favorite bread I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on. Potato Bread 2 lb. (Bread Machine)Recipe By : Oster Deluxe Bread and Dough Maker, p 20. (1997)Serving Size : 1 Preparation Time :0:00Categories : Bread Machine Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine, soft 4 cups flour, bread 1/2 cup mashed potato flakes -- dry 4 teaspoons sugar 2 teaspoons salt 1 3/4 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: White, large loaf (Oster machine #2).5) Press start. Bread will be done baking in the number of hoursind * Exported from MasterCook * Potato Bread, Easy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup instant potato flakes 3/4 cup milk 3/8 cup water 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons applesauce -- (butter) 1 1/2 tablespoons sugar 2 teaspoons yeast Crust LIGHT. 1 1/2 pound 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 * Potato Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **LARGE LOAF: ** 1 1/4 cups water 3 tablespoons margarine 2 1/2 tablespoons sugar 1 1/3 teaspoons salt 1/4 cup potato flakes 1 cup bread flour 2 cups whole wheat flour 1 tablespoon vital gluten 2 tablespoons wheat germ 2 teaspoons yeast 1/3 cup sunflower seeds -- optional Light crust setting and the BASIC white bread cycle. Add the sunflower seeds thirty minutes after starting. Made a beautiful loaf, almost to the top of the pan. Keeps well and slices nicely. 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 * Pumpernickel Bread #5 Recipe By : 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 1/4 cups water 3 tablespoons molasses 3 tablespoons cocoa 1 1/2 tablespoons dry milk 1 tablespoon butter 1 1/2 teaspoons salt 1 teaspoon instant coffee 1 1/2 cups bread flour 1 cup rye flour 1/2 cup whole wheat flour 1/2 cup corn meal 1 package active dry yeast Measure water, molasses, cocoa, dry milk, butter, slat, instant coffee, flours, and cornmeal into baking pan. Tap container firmly to level out ingredients and sprinkle yeast in center of cornmeal. Insert pan securely into unit and close lid. Select BASIC WHITE BREAD setting. Wait 60 seconds, then press START. The COMPLETE light will flash when bread is complete. Using hot pads, remove pan from unit and pull out kneading rod. Turn out onto cooling rack and cool before slicing. Makes 1 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 * Pumpernickel Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces warm water 4 tablespoons molasses 1 tablespoon butter 1 tablespoon caraway seed 1 1/2 teaspoons salt 1 1/2 cups rye flour 1 1/2 cups bread flour 2 1/2 teaspoons active dry yeast For Panasonic machines, use 4 tsp yeast. For DAK/Welbilt machines, use 7 1/2 oz. warm water. Makes 1 1/2 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 * Pumpernickel, Farmhouse Recipe By : 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 cups water -- (Welbilt/Dak add 2 T more) 1 egg 2 1/2 cups bread flour 1 cup rye flour -- * 1 teaspoons salt 2 tablespoons veg or canola oil 3 tablespoons molasses 2 1/2 tablespoons cocoa powder 1 tablespoons caraway seeds 1/4 cups raisins 2 teaspoons active dry yeast * (not pillsbury rye-wheat, but their medium rye or a health food store or king arthur rye) Raisins should be placed in at the beginning, don't nead to be whole, mostly for flavor. Will be a smaller, dense loaf. A t of gluten might help and I definitely add 2 T of lecithin granules to help it stay fresh, it doesn't do too well in that department. But on the other hand, we cut it thick and it doesn't last too long either. From Ruth Warren - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin And Zucchini Bread Recipe By :The Best Low-Fat,No-Sugar Bread Machine Cookbook Ever,p39. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb. 3/4 cup water 3/4 cup zucchini squash -- shredded 1/3 cup bananas -- mashed 2 1/4 cups bread flour 1 cup flour, whole-grain wheat -- plus 2 Tablespoons flour, whole-grain wheat 3 Tablespoons nonfat dry milk powder 1/2 teaspoon ground cloves 1 1/2 teaspoons ground cinnamon 3/4 teaspoon salt 2 teaspoons active dry yeast <<>> 3/4 cup raisins Put ingredients in machine in order according to your bread machine manufacturer (liquids/solids first). Add raisins at appropriate time for your machine. Bake on Wheat Cycle (# 5 Oster machine). 4.0 % CFF (Calories From Fat). Formatted by Russell Fletcher gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons margarine or butter 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 2 1/2 teaspoons yeast **AT THE BEEP ADD:** 3/4 cup raisins or variation Variation - Cinnamon Raisin: 3/4 cup raisins 1 tbs cinnamon Variation - Apricot Bread: 3/4 cup dried diced apricots Variation - Mixed Dried Fruit: 3/4 cup dried mixed fruit, diced Variation - Orange Raisin: 3/4 cup raisins 1/2 tsp grated orange peel Instructions: Note: 6 servings for Large (1.5 lb) loaf, change to 4 for medium or 3 for small loaves. Put all ingredients but the raisins in your machine in the order recommended by the manufacturer - most machines have some setting for "MIX" or "FRUIT" breads that will make them beep when it's time to add the fruit. Add the raisins at the proper time. The "Variations" can be used instead of the raisins, add at the time you'd add the raisins. 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 * Raisin Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF:** 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/2 teaspoon cinnamon 1/2 cup raisins 1 1/2 teaspoons fast rise yeast or 2 tsp active dry yeast **LARGE LOAF:** 1 1/4 cups water 3 cups white bread flour 2 tablespoons dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1 teaspoon cinnamon 1 cup raisins 2 teaspoons fast rise yeast or 3 tsp active dry yeast +++servings are 8 for regular loaf, 12 for large loaf. Hints: For whole raisins in the bread, add the fruit at the beep on the FRUIT AND NUT cycle, or after the first knead. If using rapid bake cycle, add raisins with other ingredients. Be sure to follow loading instructions for your particular bread machine. This recipe can be used with the regular, rapid, or delayed time bake cycles. Serving Size: 8 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 * Red Sage Quinoa Bread Recipe By :Mark Miller - Coyote Cafe 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 -------- ------------ -------------------------------- 1 cup quinoa 2 1/2 cups water 1 cup lukewarm water 2 tablespoons canola oil -- (or corn oil) 2 tablespoons lukewarm milk 1/2 cup whole wheat flour 3 cups bread flour 3 tablespoons dried rubbed sage 12 sage leaves, fresh -- coarsely chopped 1 tablespoon chile molido -- (fresh gr pure chili powder) 2 1/2 teaspoons salt 2 teaspoons active dry yeast Place the quinoa and 2 1/2 cups water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 minutes, or until the quinoa expands and becomes fluffy. Drain the quinoa and place in a mixing bowl; there should be about 2 cups of cooked quinoa. Set aside. Combine 1 cup water, the milk, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. Add the cooked quinoa and dry ingredients. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilient. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, or until approximately doubled in volume. Punch the dough down, recover with wrap, and let rise again in a warm place for 30 minutes. Place a baking stone on the middle rack in the oven and preheat to 400°F. Place the dough on a lightly floured work surface and cut into 2 equal pieces. Grease two loaf pans or generously dust a baking sheet with whole wheat flour. Shape the dough into oblong loaves or divide it into 14 to 16 rolls. Place the loaves in the prepared loaf pans (or place the rolls on the baking sheet), cover with lightly oiled plastic wrap, and let rise again in a warm place for 30 minutes. Uncover the loaves (or rolls) and, using a spray bottle, spritz them with water and lightly dust with rye flour. 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. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. Set the loaf pans or baking sheet on the hot stone. Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is crisp and dark brown and the loaves sound hollow when tapped on the bottom. Let the bread cool in the pans or on the baking sheet for 10 minutes. Transfer the loaves (or rolls) to a rack and cool before cutting. Makes 2 loaves or 14 to 16 rolls. Poster's note: In the book, the following directions are given for making in the bread machine but since the quinoa, when cooked, amounts to 2 cups, I cannot see how all the ingredients would fit in a normal sized bread machine. Bread Machine Instructions: Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturer's instructions. Process on the sweet or raisin setting. Add the fresh sage at the beeps. Recipe from Mark Miller's Book - Flavored Breads Recipes from Mark Miller's Coyote Cafe, Santa Fe, New Mexico ISBN 0 89815 862 1 Posted to RecipeCafe and BreadBakers 3/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : This bread is named after the Red Sage, the Washington, DC, sister restaurant of Coyote Cafe. Red sage really does exist, although it is relatively rare and not easily available to the home cook. It's bright red flowers look like a miniature version of an Indian paintbrush. * Exported from MasterCook * Rice Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 1/4 cups bread flour 1 tablespoon sugar 1/2 tablespoon salt 1 tablespoon oil 1 cup rice -- cooked 1 cup water Select "WHITE BREAD" and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, humid weather, use 1/8 c less water. WARNING: the dough will look a little "wet." DO NOT ADD EXTRA FLOUR. 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 * Ricotta Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1# yield) 3 tablespoons Milk -- (70 - 80 degrees) 2/3 cups Ricotta Cheese 4 teaspoons Butter or margarine 1 Egg 2 tablespoons Sugar 1/2 teaspoons Salt 1 1/2 cups Bread Flour 1 teaspoons Yeast Use basic bread setting. From BSchaa9301@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's a nice, moist recipe: * Exported from MasterCook * Roggenbrot (German-Rye Bread) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water -- (110-120 degrees) 1 1/2 cups milk -- lukewarm 2 tablespoons sugar 1 teaspoon salt 1/2 cup molasses 2 tablespoons butter 3 1/4 cups rye flour -- unsifted 2 1/2 cups bread flour -- unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. Servings: 12 MasterCook formatted by Martha Hicks using Buster 2.0g & Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - NOTES : I really enjoyed the Roggenbrot (German-Rye Bread), I recommend it to anyone who likes rye bread. ["Allison & Steve @ home" ] * Exported from MasterCook * Roll Ring, Flour-Dusted Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pinch Granulated sugar 1/2 cup Warm water 1 1/2 tsp Active dry yeast 2/3 cup Milk 1/4 cup butter 3 1/2 cups flour 1 tsp. salt --- 1 Tbsp Cornmeal -- to sprinkle on pan Bread Machine Flour-Dusted Roll Ring (dough only) Place all ingredients except cornstarch in ABM. Choose dough setting; turn out and knead several times. Shape, let rise and bake as directed. Punch down dough; turn out onto surface. Cut into lightly floured 8 pieces; roll each into ball, stretching dough down all around,. tucking and pinching underneath. Roll in flour to coat. Sprinkle rimless baking sheet with cornmeal; arrange balls in ring on sheet, leaving 1/2 inch space between each. Cover with clean towel; let rise until dough does not spring back -when lightly pressed, about 1 hour. Using serrated knife or scissors, cut shallow slash on upper outer edge of each bun. Bake in centre of 400 F oven for 10 minutes. Reduce heat to 350F and bake for 20 minutes longer or until golden brown and firm when gently squeezed. slide off pan onto rack. Let cool. From "Linda Garber" - - - - - - - - - - - - - - - - - - - NOTES : The following recipe is in the recent edition of Canadian Living magazine. I made them last week and they taste great, just like at the shop where the recipe is from. It makes 8 large rolls. I only scanned the ABM method although there were instructions for making them all by hand. These classic white rolls shaped into a pretty- ring are inspired by Didier Julien, owner of Julien's Pastry Shop in Chester, N.S., which ranks. among the finest shops in the country. * Exported from MasterCook * Rolls, Jazzbel's Favourite Recipe By :Adapted from Betty Crocker by Jazzbel Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/2 cups Warm Water 1/2 cups Evaporated Milk 3 1/2 cups Unbleached White Flour 1/3 cups Sugar 1/4 cups Butter -- Softened 1 Egg Butter -- Softened Use dough cycle. Shape into pan rolls. Bake in a 400F oven until golden brown, about 18 minutes. Remove and brush immediately with butter for a soft crust. I adapted the following recipe from the 1986 Betty Crocker, using evaporated milk instead. This has worked well with semolina flour, except the rolls were denser due to lesser gluten. typed by jazzbel@batelnet.bs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #9 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 -------- ------------ -------------------------------- 1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons butter or margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons cocoa 1 teaspoon instant coffee powder 1 tablespoon caraway seeds 1/4 teaspoon fennel seeds -- (optional) 2 teaspoons active dry yeast Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing. Makes 1 1 1/2 pound loaf Submitted by: Mary Recipe from http://www.breadrecipe.com/az/RussianBlackBread.asp From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous. (Mary) * Exported from MasterCook * Russian Black Bread #10 Recipe By :George Burney: Healthy Breads* Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 tablespoons powdered whey 2 teaspoons canola oil 1 1/2 tablespoons dry Postum or other instant grain beverage 1 1/2 tablespoons unsulfured molasses 2 teaspoons honey 2 teaspoons carob powder 1/4 teaspoon liquid lecithin 2 teaspoons minced onions 1 3/4 cups wheat flour 1 teaspoon fine sea salt 1/3 cup rye flour 2 teaspoons active dry yeast BY WEIGHT: 1/3 cup rye flour or 1.5 ounces. 1+3/4 cups wheat flour or 8 ounces 1. Put all the ingredients in the inner pan in the order listed, left column first, or in the reverse if your machine specifies dry ingredients first and liquids last. Select the Basic Wheat cycle, Light setting (or the equivalent setting for your machine). Push Start. Makes 1-pound loaf. 12 slices PER SLICE: 96 cals, 1g fat (12% cff) estimated by MasterCook *Recipe by George Burnett. He is the author of The Breadman's Healthy Bread Book and The Breadman's Healthy Sandwich Book. George: "Here is a bread that you will probably not find on your grocers shelves, though it deserves to be. If it is hearty enough to eat through a Siberian winter we think it will surely ease the chilly months ahead. Very similar to Pumpernickel Bread, Russia Black Bread is a full-flavored, dark bread that stands up to strong flavors such as sardines and smoked turkey. The Postum intensifies the flavor of the bread and is sold in natural food stores and many supermarkets." >From http://www.mysupermarket.com/Netcenters/Baking/brdmake.html Home Bread Maker Postum is a coffee substitute, mixture of molasses, bran and wheat. Possible substitutes: ground Grape-Nuts; toasted bran flakes, ground; instant caffeine-free coffee such as Kava or Sanka. (XP) kitpath@earthlink.net 2/99 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #11 Recipe By :Bernard Claytons New Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 3 1/2 cups bread flour OR all-purpose flour 4 cups pumpernickel flour OR medium rye flour 1 tablespoon salt 2 cups whole bran cereal 2 tablespoons caraway seeds -- crushed 1 tablespoon instant coffee 1 tablespoon onion powder 1 teaspoon fennel seeds -- crushed 2 1/2 cups water 1/4 cup cider vinegar 1/4 cup dark molasses 1 ounce unsweetened chocolate (1 square) 1/4 cup shortening 1 teaspoon cornstarch (mixed in 1/2 cup cold water) Baking Pans or Sheet: Two 8" cake pans, greased; or, if the dough is fairly stiff and will hold shape, use 1 baking sheet, greased or Teflon. By Hand or Mixer, 20 minutes: In a large mixing or mixer bowl mix the yeast, 1 cup white and 1 cup pumpernickel or rye flour, salt, bran cereal, caraway, instant coffee, onion powder, and fennel. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening. Place over low heat. When the liquid is warm (the chocolate and shortening need only be soft), add to the dry ingredients. Beat at medium speed with the flat beater for 2 minutes, scraping the bowl occasionally. Add 1 cup white flour and 1 cup rye flour. Beat for 2 minutes, or about 100 strokes with a wooden spoon. Stir in 2 more cups rye flour and enough white flour to make a soft dough. Work the flour into the dough first with a wooden spoon or dough hook, and then turn out to work with your fingers and hands. Rest 15 minutes: Before kneading, cover the dough with the bowl and lest it rest for 15 minutes. Kneading 8 minutes: Knead by hand or with the mixer dough hook until the dough is smooth and elastic. If the dough is sticky, dust it and your hands with flour. Scrape away any sticky film that forms on the work surface, and dust it afresh. The dough should pull away and clean the sides of the bowl. First Rising 1 Hour: Place the dough in a bowl, cover tightly with plastic wrap, and leave at room temperature until puffy and doubled in bulk, 1 hour.( If prepared with the new fast-rising yeast at the recommended higher temperatures, reduce the rising time by half.) Shaping 10 minutes: Punch down the dough with the fingers and turn out onto a lightly floured work surface. Cut the dough into 2 pieces and let the dough rest for 5 minutes. Shape each piece into a ball, flatten slightly, and place either in the cake pan or on a baking sheet. Second Rising 45 minutes: Cover with waxed paper and leave at room temperature until the loaves have doubled in bulk, 45 minutes. Preheat: Preheat the oven to 350F about 20 minutes before baking. Baking 350F 1 hour: Bake for about 1 hour, or until a metal skewer inserted in the center of a loaf comes out dry and clean. When tapped on the bottom crust, it will sound hard and hollow. Meanwhile, prepare the glaze. In a small saucepan heat the cornstarch and cold water. Cook over medium heat, stirring constantly, until the mixture boils. Hold the boil for 1 minute, stirring all the while. When the bread is baked, remove from the oven and brush the loaves with the cornstarch mixture. Place back in the oven for about 3 minutes, or until the glaze has set. (If using a convection oven, reduce the heat 40F.) Final Step: Remove the bread from the oven, turn from the baking sheet or pan, and place on a metal rack to cool. Recipe from Bernard Clayton's New Complete Book of Breads, page 144 ISBN 0 671 60222 5 From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic White Bread Recipe By :Williams-Somona Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Warm Water -- 110F 3 Tsp Active Dry Yeast 5 cups Bread Flour 2 Tsp Ground Sea Salt In a small bowl, combine water and yeast, let stand 5 min. (yeast will bubble slightly). In a mixing bowl, combine flour, salt and yeast. With an electric mixer on med speed, knead dough 10 - 12 min, until a soft, smooth dough forms. Transfer to a lightly floured surface and knead dough into an evenly shaped ball. Place dough in mixing bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled, 1 - 2 hrs. Preheat oven to 425F. Place dough on a lightly floured surface and press flat to form 1 round loaf. Stretch sides of dough downward and tuck under, rotating the ball to form a tight shape. Transfer to floured La Cloche baker and dust top with flour. Cover with lid and let rise until doubled, 30 - 40 min. Using a serrated knife, make 3 shallow X's on the top of the loaf. Bake about 1 hr. Loaf should be golden brown and sound hollow when tapped on the bottom. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread, Lois's Recipe By :Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Jewish Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 cups milk 3/4 cups water 3 tablespoons molasses 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 cups rye flour 1 1/2 teaspoons salt 1 1/2 tablespoons butter or margarine 1 tablespoons caraway seeds 2 teaspoons active dry yeast From Ruth Warren - - - - - - - - - - - - - - - - - - - NOTES : Densely textured basic rye...has a great crust and is reminiscent of a good Jewish rye. * Exported from MasterCook * Sauteed Garlic Spread (As Alternative To Roasted Garlic) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lots of peeled garlic good oil Bob, another garlic lover, replied: Below is a copy of a posting that I saved a long time ago. I LOVE roasted garlic, you get the flavor but not the "bite" so you can use MUCH more and get much more flavor. I like it as a spread for bread, but now may try this recipe and use it in the bread. Thanks. An effective substitute for roast garlic: Peel vast quantities of garlic, put in a pan with tasty oil (we use mid-grade Spanish olive oil, mostly) to cover, bring to gentle boil, simmer until garlic can be pierced with a skewer and is lightly browned. Drain. The oil can be re-used for several batches, becoming richly garlic flavored oil suitable for salads and light sauteing. The garlic can be frozen, and will keep several weeks in the fridge. If you're feeling particularly industrious, nip off the roots and tips with a sharp knife before cooking, and puree after. Roast garlic puree acts both adds flavor, and acts as a thickener in sauces. We put it in or on practically everything, and have served it, seasoned with salt and either a bit of dried wild mushroom powder or French olive paste, as a dip. >Martin fogobum@aol.com Vancouver, Washington - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Cheese Loaf Recipe By :Betty Crocker Bread Machine Cookbook, p. 22 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1 cup + 2 tbsp water 3 cups bread flour 1/3 cup grated parmesan cheese 2 tablespoons dry milk 2 tablespoons sugar 2 teaspoons italian seasoning 1 1/4 teaspoons salt 2 teaspoons bread machine yeast Place all ingredients in bread pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium/light crust color. Remove baked bread to wire rack to cool. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seasoned Flat Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsweetened sourdough starter 1 1/2 tsp salt 1 tablespoon sugar 2 tablespoons vegetable oil 2 1/2 cups all-purpose flour -- or as needed olive oil (makes 6 flat breads) Add salt, sugar and vegetable oil to starter. Mix thoroughly. Incorporate flour slowly into mixture until stiff. Turn onto floured board and knead in additional flour as necessary until dough is satiny. Divide dough into 6 equal parts and shape into balls. Flatten by hand and place on a lightly floured cloth. Cover and let rise 30 min. Two cooking methods are offered: 1. Preheat oven to 500 F. Transfer breads to a baking sheet or stone. Brush with olive oil. Top with sliced mozzarella cheese, tomato slices, or other vegetables. Bake 10 min or until bread is browned and cheese is bubbling. 2. Brush the bread with olive oil, season with herbs, and cook on a preheated griddle. From "Sue & Sam Hurwitz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Six Grain Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/3 cups warm water 105-115f 1/3 cup dark brown sugar 3 cups bread flour -- up to /2 -4 1/2 cup butter softened 2 eggs 1 teaspoon salt 1 1/3 cups six grain flour or whole wheat flour In large mixing bowl combine yeast, water, and brown sugar. Let stand 10 minutes. Add 1 1/2 cups of bread flour, butter and 1 egg and salt. Beat with mixer on low speed 30 seconds scraping bowl constantly. Beat on high speed 3 minutes. Using wooden spoon stir in six grain flour and as much remaining bread flour as you can. Turn out onto lightly floured surface. Knead in enough remaining bread flour to make moderately stiff dough that is smooth and elastic 6 to 8 minutes. Shape into ball. Place in lightly greased bowl turn once. Cover and let rise 10 minutes. Lightly grease 2 baking sheets. Divide dough into 8 pieces. Shape each into oval bowl loaf and place on baking sheets 4 inches apart. Cover and let rise until doubled 30 to 45 minutes. Beat remaining egg with fork. Brush loaves. Bake at 350 for 35 minutes or until loaves sound hollow when tapped on bottom. Remove from pan cool. Makes 8 loaves. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Faux Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons warm water 1 teaspoon lemon juice 1 teaspoon salt 1 cup sour cream 1 tablespoon dark molasses 2 1/2 cups bread flour 1 package active dry yeast All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "WHITE BREAD". Press "Start". Yields: 1 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 * Sourdough Maple Walnut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----POUR INTO BAKERY----- 1/2 Tablespoon Yeast 1 1/2 Cups Whole wheat flour 1 1/2 Cups Bread flour 1/3 Teaspoon Cinnamon -- ground 1/2 Teaspoon Salt 1 1/2 Tablespoons Walnut oil 3 Tablespoons Maple syrup 3/4 Cup Sourdough starter 3/4 Cup Water -- warm or milk -----ADD AT BEEP----- 1/3 Cup Walnuts -- chopped 1/3 Cup Raisins Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: Food & Wine RT [*] Category 13, Topic 26 Message 181 Tue Jan 12, 1993 C.SVITEK [cathy] at 19:38 EST MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #10 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm milk 2 cups bread flour 2 1/2 teaspoons yeast -- (one package) A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. Use a bowl instead of a jar as you can "feed" your starter right in the bowl easily. To make your starter, mix together: 2 cup lukewarm milk 2 cup bread flour 2 1/2 tsp yeast (one package) Mix the starter with an electric or hand held mixer on the lowest setting. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day. You may notice that the mixture bubbles and in some cases it may even overflow the bowl. This is an indication that you have a healthy starter which should simply be poured off and discarded. If your starter ever changes colors, to purple, for example, discard and start another one. After allowing your starter to sit for 4 to 7 days it is ready to be used. Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient. After removing a portion from the starter, the starter must be "fed". Simply add equal portions of milk or water and flour as was used. For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour. Some Hints on feeding your starter: always use the same kind of flour. If you used bread flour in your original starter, use bread flour to feed it. Also, alternate between milk and water for each feeding. Since your original liquid ingredient was milk, the first liquid feeding should be with water. If you forget which you used last, that's okay, but try to alternate at least every other time. After feeding your starter, let it sit at room temperature for about one day and then refrigerate. Many cookbooks suggest stirring the starter once a day even when being refrigerated; I find that it is not necessary. You must, however, use a portion of the starter at least once a week. If you choose not to bake sourdough breads that often, then remove a cup of your starter and feed it as though you used some during the week. If this is not done, your starter will turn rancid and have to be replaced. Should you be away on vacation or otherwise not able to tend to the starter, freeze it. Upon your return, thaw it in the refrigerator and then remove a portion and feed it as soon as you are able. You may be thinking that this sounds too complicated, but it really is not, nor is the starter overly fragile. After allowing the starter to mellow a little by sitting in the refrigerator and using only once a week, it and the breads became more sour. Another hint is to put the bread in on the timer cycle for early morning baking. The milk put in the night before adds a little more sour taste. If the bread is getting too sour for you, feed with water more often than milk. 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 * Sourdough Starter And English Muffins Recipe By :The Tassajara Bread Book, Edward Espe Brown Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Sourdough Breads Starter White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon dry yeast 2 1/2 Cups warm water 2 Teaspoons sugar -- or honey 2 1/2 Cups flour Combine ingredients. Let it ferment for five days, stirring daily. May be kept indefinitely in the refrigerator, although it's best to use it regularly to replenish the starter. If liquid rises to top during storage, just stir back in. Many sourdough recipes use a sponge method of rising, using the starter as the leavening agent and mixing about 1 cup for every 6 cups flour and 4-6 cups water to make the sponge. This ferments overnight at room temp. You then replace the starter used from the new mixture, add oil, salt and enough flour to make the dough. Knead, cut, form into loaves and allow to rise for two hours, then bake (425=B0 for 20 minutes, turn down to 375=B0 and bake for another 1 to 1-14 hours, brushing loaves with water before each oven entry). For English muffins, instead of cutting for loaves, roll dough out to @1/4" thick and cut into rounds. Let rise for an hour or so, until doubled, then bake slowly on an ungreased griddle, starting with high heat and reducing heat to brown slowly for each batch, baking 5-6 minutes on each side. I like to roll mine out on corn meal, which gives them sort of a pro finish. They freeze well, but you may want to fork split them first From "The Tassajara Bread Book" by Edward Espe Brown, 1970. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Tips #Five Of Five Recipe By :KING ARTHUR FLOUR Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** (CONTINUED) "In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes (which you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over (groan): "If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure." Starter Variations: "Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour. *For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread. *Substitute buttermilk for tap water. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Tips #Four Of Five Recipe By :KING ARTHUR FLOUR Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** (CONTINUED) Troubleshooting Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator." Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)." Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it." Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it." Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again." "The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal." "Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible." (Continued) From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Tips #One Of Five Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast". What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state." "If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)" Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons." From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Tips #Three Of Five Recipe By :KING ARTHUR FLOUR Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** (CONTINUED) Storing Your Starter: "Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work." "Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking: "With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again." From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Tips #Two Of Five Recipe By :KING ARTHUR FLOUR Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CARLSON (PHHW01A) -- KING ARTHUR FLOUR HI (Continued) How to Feed & Care for Your Sourdough Starter: "Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did." "When you receive your starter, refrigerate it if you don't intend to feed it immediately (at any rate, starter should be fed as soon as possible after you receive it). To feed it for the first time, snip off a corner of the plastic bag and squeeze the starter into a glass or ceramic bowl (not metal). Stir in 3 cups of lukewarm water (what feels comfortable on your wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well blended and the consistency of pancake batter. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you put it in the refrigerator. Ordinarily you would feed your starter when you remove some to bake with it. A good rule of thumb is to replenish it every two weeks or so, preferably because you made a wonderful loaf of sourdough bread, a stack of pancakes or a delicious sourdough cake." (This previous paragraph is for those people who have ordered King Arthur's Sourdough Starter from their catalog.) "During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol." "When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process." (Continued) From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stollen #6 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 -------- ------------ -------------------------------- 7 cups flour -- (1.75 L) 1 cup sugar -- (250 ml) 1/2 lb butter softened -- (225 g) 2 Tbs dry yeast -- (30 ml) 6 eggs 1/2 tsp mace -- (2 ml) -- (or allspice works well) 2 tsp salt -- (10 ml) Grated rind of one lemon 1 1/2 cup milk -- (375 ml) (lukewarm) 3/4 cup Candied Fruit and raisins -- (anywhere from 3/4 to 1 1/2 cups) -- 180-375 ml 1 beaten egg for glaze 1 cup blanched almonds -- (250 ml) -- (see recipe below) -- to decorate the outside 1. Heat the milk to a lukewarm, 100F (40C) degrees, and stir in the yeast. 2. In your bowl pour in the milk mixture, 2 cups (500 ml) flour and 1/4 cup (60 ml) sugar, blend together. This is called a sponge, and let it sit so the yeast activates. (15 min.) 3. While the sponge is working, assemble the other ingredients. 4. Add the eggs, butter, mace, salt, lemon peel, and the fruit and raisins. 5. Add the flour and mix in one cup at a time. Knead until the dough is smooth and shiny. A little bit more flour is necessary if the dough is too sticky, but don't add too much, that will make it heavy! 6. Place in a greased bowl, or right on your cutting board if you like, and let it rise for 2 hours or until doubled. 7. Punch the dough down and divide into 4 or 6 pieces. 8. Now take a piece and divide it into 3 pieces.Roll each one into a snake about 1+1/2 inch (4 cm) diameter and about 6 to 9 inches (15 to 22 cm) long. 9. Braid the snakes loosely just a few times and tuck in the end pieces. 10. Place on a greased baking sheet and repeat with the remaining pieces. 11. Allow to rise nearly double. Brush with a beaten egg and top with blanched almonds. Our family painstakingly skins and splits the almonds in halves. Bake at 335F to 350F (170C to 180C) for 25 to 30 minutes until golden brown. Sprinkle with powdered sugar if desired. When cooled I double wrap the stollen in plastic wrap, and then foil. I keep them in the freezer and let them cure till the holidays. They are good right out of the oven as well. Blanching almonds Put 1 cup (250 ml) of shelled almonds in a pot and bring to a boil. Turn off heat and allow to stand for 5 min. Drain off hot water and cover with cold water and let it stand for a few minutes. Drain and place on a towel. The skins will slip off easily. Split in half starting at the narrow end. The halves stick well to the dough, where the whole almonds are bulky and fall off when you slice the Stollen. Any questions send to Stephen@kitchenproject.com From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - NOTES : This recipe makes 4 or 6 Stollens and is the perfect amount if you are doing it in a Kitchen Aid mixer. * Exported from MasterCook * Strawberry Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 1 1/2 cups sugar 1 teaspoon vanilla 4 eggs 1/4 teaspoon lemon extract 3 cups flour 1 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon soda 1 cup strawberry jam 1/2 cup sour cream 1 cup chopped nuts Cream margarine, sugar and vanilla. Add eggs, one at a time, beating in. Mix dry ingredients together. Mix jam and sour cream alternately with flour mixture to first mixture. Add nuts. Bake in a 350F oven until center is done when tested. Randy Rigg MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-Dried Tomato Olive Oil Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp sun-dried tomatoes -- drained, finely chopped -- (packed in oil) 1/3 cups extra-virgin olive oil Mix together and DIP!! From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunrise Popovers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons vegetable shortening 1/2 teaspoon salt 2/3 cup water 1/2 cup cheddar -- sharp, shredded 1 1/3 cups unbleached flour 2/3 cup milk 4 eggs -- lg Preheat the oven to 375F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Flat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup rye flour 1/4 cup sugar 1/2 teaspoons baking soda 1/2 teaspoons salt 1 stick butter or margarine 1 cup buttermilk 2 tbsp fennel seed In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light From "Sue & Sam Hurwitz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Balls Recipe By :Chef and staff at World Wide Recipes Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Sweet Breads & Cakes Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mashed sweet potatoes -- (1 L) -- (about 3 to 4 medium-sized -- peeled- boiled- and mashed) 1 egg -- lightly beaten 1/4 cup brown sugar -- (60 ml) 2 bananas -- peeled and cut -- into 1 in (2.5 cm) pieces 1/4 cup bread crumbs -- (60 ml) 8 pineapple rings -- (canned or fresh) 8 maraschino cherries Mix together the mashed sweet potato, beaten egg, and brown sugar. Place about 1/2 cup (125 ml) of the mixture in the palm of your hand, and wrap it around a piece of the banana, forming a ball. Roll the sweet potato balls in the bread crumbs to coat evenly. Place the pineapple rings on a lightly greased baking sheet, and place a sweet potato ball in the center of each ring. Top with a maraschino cherry. Bake in a preheated 350F (180C) oven for 20 minutes. Serves 8. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 9 ounces Water 1 1/2 tablespoons Applesauce -- or oil 2 tablespoons Sugar 1 teaspoon Salt 3/4 cup Cornmeal 1/4 cup Whole wheat flour 3 tablespoons Taco seasoning 2 cups Bread flour 1 1/2 teaspoons Yeast Tastes like a taco...great with chili. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Best Bran Muffins Recipe By :Lisa Yockelson, author of Layer Cakes & Sheet Cakes Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour -- bleached 1/4 cup whole wheat flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 teaspoons ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon freshly ground nutmeg 7 tablespoons unsalted butter -- softened 1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar 2 large eggs 2 1/2 teaspoons vanilla extract 3 tablespoons unsulphured molasses 1/4 cup sour cream 1 cup buttermilk plus 3 tablespoons buttermilk 1 1/2 cups wheat bran 1 cup raisins Adjust oven rack to lower middle position and heat oven to 375°. Mix flour through nutmeg in medium bowl; set aside. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in the remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring 1 cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm. Note: Wheat bran is available at health food stores or in boxes, labeled Quaker Unprocessed Bran, in supermarkets. Bran muffins tend to overbake in a flash. A tray of muffins are baked through when they retract ever so slightly from the sides of the cups and the tops spring back very gently. Don't look for an active spring. The muffins will be baked through even though a wooden pick withdraws from the centers with a few moist crumbs clinging to it. These are bakery-style bran muffins. Recipe from Cooks Illustrated Feb 1998. Recipe by Lisa Yokelson, author of Layer Cakes and Sheet Cakes (Harper Collins, 1996) From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : Supposedly, these are bakery-style bran muffins and are not supposed to turn out dry. * Exported from MasterCook * The Fig And Beer Bread Recipe By :Kevin Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp active dry yeast 2 cups bread flour 1/4 cups rye flour 2 Tbsp soft figs -- or pitted prunes -- minced 1/2 Tsp salt 1/2 cups beer 1/2 cups water All ingredients are measured for a small loaf and should be at room temperature. Add ingredients in order specified for your bread machine. Set on standard setting, medium or normal baking cycle. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Grain Bread, Terrific (Toasted Grains) Recipe By :Internet-Village 1999 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats 1/2 cup pearl barley 3/4 cup milk -- plus 2 tablespoons milk 1 1/2 teaspoons vegetable shortening 1 cup bread flour 2/3 cup whole wheat flour 2 teaspoons brown sugar 1/2 teaspoon salt 1 teaspoon active dry yeast PREHEAT oven to 350F. 1. Spread the barley and oats in a shallow baking pan. 2. Bake for 15 minutes, stirring every five minutes. 3. Let the barley and oatmeal cool to room temperature. 4. Place the barley and oatmeal in a blender and chop until the mixture is the consistency of flour. 5. Add all of the ingredients to the bread machine as directed by the manufacturer. each slice: 95 cals, 2g fat 16% cff. NOTE: Do not use quick cooking barley or oats. SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk can be substituted for the milk. Recipe courtesy of Wen Zientek, an iVillage Community Member 1999 iVillage, Inc. From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Wheat Baguettes With Garlic And Rosemary Recipe By :Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato juice -- room temperature 1/4 teaspoon salt 1 1/2 teaspoons extra-virgin olive oil 1 1/2 teaspoons dried rosemary 1 1/2 teaspoons minced garlic 3/4 cup whole wheat flour 2 1/4 cups bread flour 1/3 cup chopped sun-dried tomatoes 1 1/2 teaspoons rapid-rising or active dry yeast Makes 2 baguettes. If you bake this bread on the French Bread cycle in your bread machine, you won't have baguettes, but you will have lots of crunchy crust. Loaves baked on a baking sheet instead of on tiles will not have a classic crunchy crust, but they'll still be delicious. To mix the dough in the bread machine: Pour the tomato juice into the pan. In the order listed, add the salt, olive oil, dried rosemary, garlic, tomatoes, whole wheat and bread flours. Make an indentation in the dry ingredients and add the yeast. If ONLY mixing the dough: Select the Dough setting on bread machine, and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select the Basic or French Bread cycle, set the crust on Medium or Dark, and press Start. For either method: If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake. To shape for oven baking: Turn the dough out onto a lightly floured board; punch it down. Divide the dough into 2 parts, and shape each into a long baguette. To bake on baking tiles: Leave the loaves, with the smooth side up, on the floured board, and let rise in a warm place until almost doubled, 45 minutes. Place baking tiles or a pizza tile on the top rack in the oven, and place a heavy, shallow pan on the bottom rack. Preheat the oven to 450 degrees. Using a sharp knife or a razor, slash the loaves; place the loaves onto the preheated tiles. Immediately pour 1 cup water into the pan on the bottom rack. Bake 15 to 20 minutes, until the loaf is golden. Remove from the oven and cool on a wire rack. To bake in a pan: Lightly grease a baking pan. Place the loaves, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 minutes. Preheat the oven to 375 degrees. Using a sharp knife or a razor, slash the top of the loaves, and brush them with water. Bake 25 to 30 minutes, until the loaves are golden. Remove from the oven and cool on a wire rack. Nutrition information per serving: Calories 80, Carbohydrates 16 g, Protein 3 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg Sodium 92 mg, Calcium 8 mg, Dietary fiber 1 g, Diabetic exchanges per 1/20 serving: 1 bread/ starch exch. Published Thursday, March 18, 1999 From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Too Much Leavening Can Make Baked Goods A Flop Recipe By :Shirley O. Corrihe http://www.taunton.com/fc/ Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Have you ever had a cake that rose beautifully, but five minutes before it was to come out of the oven, it fell in the center? You might think that when cakes or muffins fall or are heavy, they need more baking powder, but often the opposite is true: the problem may be too much leavener. I get phone calls about overleavening problems every week, and a colleague with a call-in cooking show says this is one of the problems she hears about most frequently. Someday I'll go through a stack of cookbooks to see just how many recipes are overleavened. Baking powder and soda must be in balance. By leavening, of course, I mean baking soda and baking powder, not yeast. Baking soda is sodium bicarbonate, which when heated breaks down to form some carbon dioxide gas and sodium carbonate--a salt with a soapy taste. However, the major gas production occurs when baking soda combines with an acid. In this case, a milder tasting salt is left behind. Baking powder contains baking soda and the exact amount of acid to balance the soda, along with some cornstarch to keep the two active ingredients separate and dry. When you have too much of either of these chemical leaveners, the gas bubbles in the batter get big, bump into each other, become huge, float to the top, and then pop--there goes your leavening. So what is the correct amount of leavener? In most recipes, 1 to 1-1/4 teaspoons baking powder per cup of flour provides ideal leavening (see the chart below). Some baked goods with a lot of heavy ingredients, like a carrot cake, may need a little more leavening, but not much. Chemical leavener needed per cup of flour These ratios are good to remember so you can evaluate recipes before you try them and so you can successfully tinker with or create your own recipes. For nonacidic recipes: 1 cup flour 1 to 1-1/4 tsp. baking powder For very acidic recipes: 1 cup flour 1/2 tsp. baking powder and 1/8 tsp. baking soda (Note: Baked goods with a lot of heavy ingredients, like carrot cake, may need a tiny bit more leavening.) In most recipes, baking powder is preferred because of its reliability (it contains exactly the right amount of acids to completely neutralize all the soda, leaving no aftertaste) and because of its double action (one acid dissolves when water is added, producing bubbles, and another acid does not dissolve and produce leavening until a higher temperature is reached in the oven). Sometimes you'll see a double-acting baking powder with only one acid in the list of ingredients. This product may use encapsulation, like time-release cold pills, to produce leavening at different times. Baking soda is normally used in recipes that contain acidic ingredients such as sour cream, buttermilk, brown sugar, or chocolate. You need to remember, though, that the soda isn't just neutralizing acids: it's also making bubbles, and it can easily overleaven. Muscle-man soda is often the culprit. Frequently, overleavening is caused by an excessive amount of soda. Many cooks and recipe writers don't realize the strength of baking soda. A whole teaspoon of baking powder contains only 1/4 teaspoon baking soda as its major active ingredient. Solving the mystery of the concave cake A test kitchen asked me about a cake recipe that called for adding boiling water to the soda, letting it stand, and then combining it with other ingredients. Sometimes the cake worked, and sometimes it fell. What we figured out was that the recipe had too much soda, but if the cook allowed the soda to stand long enough with the boiling water, enough of the gases came off to prevent the cake from falling. If it didn't stand long enough, the cake was badly overleavened and fell. Recipes like this are tricky, to say the least. --Shirley O. Corriher, a food scientist and a contributing editor to Fine Cooking, is the author of the award-winning CookWise (William Morrow). From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Torta Sul Testo Recipe By :Italian Web Site Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups flour 2 tsp baking powder 1 tsp salt 1 1/3 cups water Mix with enough water to form soft dough. Gently knead until smooth. Divide into 4 pieces. Roll or stretch each piece until 10-12" round. Riddle with fork tines. Heat black cast iron pan hot enough so that flour will darken, but not burn. Place disk in pan and let heat one one side - then turn it over. Dough is ready when little charred bubbles form on surface. Can serve this way or with filler i.e., salami, sauteed greens. From "Sue & Sam Hurwitz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Rye Bread Recipe By :Adaptation Bernard Clayton Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sour: 2 cups rye flour 1 cup rye flakes 2 packages dry yeast 2 cups hot water -- (120-130F) --- Sprouts: 1/2 cup rye berries 3 cups water --- Dough: 1 cup hot water -- (120-130F) 1/4 cup molasses 1 tablespoon salt 4 cups bread flour -- (4 to 4 1/2) SPROUT THE RYE GRAINS To grow sprouts, measure the rye berries into a medium bowl and cover with water. Put aside to soak for 8 - 12 hours. Drain. Cover the bowl with tight-fitting plastic wrap and leave to sprout for 24 hours. The sprouts will be small, just peeking out. MAKE THE SOUR To make the sour, pour the rye flour and rye flakes into a medium bowl. Add yeast and hot water, mix well and cover with plastic wrap. Set aside to ferment overnight. MAKE THE DOUGH To make the dough, pour all of the sour into a large mixing bowl and stir in the hot water and molasses. Add the sprouts, salt and bread flour. Beat to combine thoroughly. Add the white flour, 1/2 cup at a time, to form a shaggy mass that can be lifted to the work surface. Knead the dough until smooth and elastic. FERMENT THE DOUGH Place dough in a bowl and allow to rise at room temperature until doubled in bulk (or longer if you really want a sour flavor). SHAPE THE DOUGH Divide the dough into boules and let rise until double in bulk, about 40 minutes. BAKE THE DOUGH Preheat the oven to 500F while the dough is rising. Just before putting the bread in the oven, turn the temperature down to 400F. Spritz the oven heavily with water three times during the first ten minutes of baking. Bake a total of 35-40 or until done. Recipe from http://countrylife.net/bread/recipes/770.html From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : Rye developed as a "weed" in the wheat fields and would grow under the cold, damp conditions of Northern Europe where wheat would not always do well. As a result, eastern and northeastern countries have developed a fine repertoire of rye loaves. This recipe is adapted from Bernard Clayton's Triple Rye Bread recipe. * Exported from MasterCook * Turkey Pasties Recipe By :Chef and staff at World Wide Recipes Serving Size : 8 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 frozen pastry-style pie shells -- (or your favorite recipe) 2 Tbs butter or margarine -- (30 ml) 1/2 cup chopped onions -- (125 ml) 1/2 cup chopped celery -- (125 ml) 1/2 cup chopped pecans -- (125 ml) 3 cups cooked turkey -- (750 ml) coarsely chopped or chicken meat 1 1/2 tsp caraway seeds -- (7 ml) Salt and freshly ground black pepper -- to taste Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches (10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a saucepan over moderate heat and saute the onion, celery, and pecans, until the onions are lightly browned. Add the remaining ingredients, stir to combine, and remove from heat. Divide the filling between the 8 pastry squares, and fold each square in half over the filling, forming triangles. Seal the edges with the tines of a fork. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, until browned. Makes 8. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Breadsticks Recipe By :Cooking Light Magazine, March 1997, page 134 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup instant potato flakes 1 cup water 6 tablespoons skim milk 1 teaspoon onion powder 1 teaspoon garlic powder 1 package dry yeast 2 tablespoons sugar 3/4 cup skim milk -- (105 to 115F) 5 cups bread flour -- divided 1/4 cup stick margarine -- softened 1 teaspoon salt 1 teaspoon cider vinegar 1 large egg Cooking spray 1. Combine first 5 ingredients; set aside. 2. Dissolve yeast and sugar in 3/4 cup warm milk in a large bowl, and let sugar mixture stand 5 minutes. Add 2 cups flour, potato mixture, margarine, salt, vinegar, and egg, and beat mixture at medium speed of a mixer until smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes), and add enough of the remaining flour to prevent dough from sticking to hands. 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. 4. Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll dough into a 10 x 7-inch rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2-inch-wide strips. Gently twist strips of dough. Repeat with remaining dough. Place dough twists 1 inch apart on two baking sheets coated with cooking spray. Cover dough twists, and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. 5. Preheat oven to 350F. 6. Uncover breadsticks. Bake breadsticks at 350F for 18 to 20 minutes. Remove from pan, and let cool on wire racks. Yield: 40 breadsticks (serving size: I breadstick). Note: To make 2 loaves instead of breadsticks, roll each portion into a 10 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a long edge and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Bake 30 minutes or until loaves sound hollow when tapped. Remove from pans; let cool on wire racks. CALORIES 183 (13% from fat); FAT 2.7g (sat 0.5g. mono 1g. poly 0.8g); PROTEIN 5.5g; CARB 33.7g; FIBER 0.1g; CHOL 9mg; IRON 1.5mg; SODIUM 141mg; CALC 27mg VARIATIONS: You can substitute the following vegetable mixtures for the mashed-potato mixture (the first 5 ingredients) called for in the original recipe. Tomato Variation: 12-ounces canned no-salt-added tomato paste 2 teaspoons dried Italian seasoning CALORIES 142(17% from fat); FAT 2.7g (sat 0.5g. mono 1g. poly 0.8g); PROTEIN 4.6g; CARB 25g; FIBER 0.1g; CHOL 9mg; IRON 1.7mg; SODIUM 133mg; CALC 24mg Spinach Variation: 10-ounce packaged frozen chopped spinach, thawed and drained 1 1/2 teaspoons dried oregano CALORIES 134(18% from fat); FAT 2.7g (sat 0.5g. mono 1g. poly 0.9g); PROTEIN 4.4g; CARB 22.8g; FIBER 0.5g; CHOL 9mg; IRON 1.6mg; SODIUM 136mg; CALC 30mg Beet Variation: 16-ounce jarred sliced beets, drained and pureed 1 teaspoon caraway seeds CALORIES 134 (18% from fat); FAT 2.7g (sat 0.5g. mono 1g, poly 0.8g); PROTEIN 4.4g; CARB 23g; FIBER 0.2g; CHOL 9mg; IRON 1.4mg; SODIUM 147mg; CALC 18mg Sweet Potato Variation: 1 1/2 cups mashed cooked sweet potato 2 teaspoons pineapple extract or vanilla extract CALORIES 154 (16% from fat); FAT 2.7g (sat 0.5g. mono 1g. poly 0.9g); PROTEIN 4.4g; CARB 27.3g; FIBER 0.7g; CHOL 9mg; IRON 1.5mg; SODIUM 130mg; CALC 20mg Converted by MC_Buster. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces water 2 tablespoons sugar 1 small egg 1 teaspoon salt 1/4 cup all-purpose flour 3 tablespoons butter 1 3/4 cups bread flour 1 1/2 teaspoons dry yeast 2 tablespoons nonfat dry milk powder 1/4 cup walnuts -- chopped Place all ingredients in the order listed in the bread maker. Use SWEET cycle. Cannot be put on timer mode. Serving Size: 5 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 * Ways To Get Seeds To Stick To Crusts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** In the "Jesuit Bread Book" I discovered that adding a pan of water to the oven to affect the crust on bread doesn't work. What the author has done for years, and now so have I, is to spray well the pre-baked bread with vinegar (and sprinkle on the sesame seeds or poppy seeds or coarse salt etcetera) and bake it for five minutes, spray well again, bake for five minutes, spray a final time and bake for the remainder of the time suggested. The vinegar is supposed to evaporate and leave no taste but I find this isn't so. A taste remains which I feel, and lots of people who have tasted my bread also feel, adds beautifully to the flavour of the French or Italian or herb or rosemary-buttermilk or bread sticks; any kind of plain or savory bread seems to be enhanced by this. I wouldn't try it with a sweet bread. And it makes the sesame seeds stick, too! [dr.baker1@pei.sympatico.ca] --- I use a simple method of beating one egg in a cup with a fork, then brushing it on the loaf just before I put it in the oven. I preheat a stone at 500 degrees for about 20 minutes, then lower the temp to 400 when I put the loaf in. I find about 45-50 minutes is good to get a nice brown loaf without burning the seeds, but your oven temp may vary from mine. I use this method for Italian bread. You could also just use the egg white. The egg that's left over I nuke on high for one minute in a microwave and with a little salt and pepper it's a little snack for the baker. [Frank Cavalier ] --- You can use egg without it burning. I would use one egg white mixed with 1 T. of water (beat it a little), after your bread is formed and just before you place it in the oven, gently apply the wash and the seeds. It will be shiny and very pretty to look at! ["Jo in Minnesota" ] --- In response to the question of how to get sesame seeds to stick to your bread, here's what I do. (I make sourdough bread (in the machine), take it out to let it rise, then bake in the oven.) I have a little spray bottle which I fill with water, and "spritz" the bread (after shaping and scoring the top) with water, shake on my sesame seeds, then let it rise as usual and bake. The extra water on the loaves never seems to make a difference, and the seeds stay stuck! I also sometimes spritz the bread just before putting it in the oven for a nice crust. Good luck. [dsj ] - - - - - - - - - - - - - - - - - - -