* Exported from MasterCook * White Bread, Airy 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 1/4 cups Milk 2 teaspoons Shortening 3 cups Bread flour 1 tablespoon Sugar 3/4 teaspoon Salt 1 teaspoon Yeast Add ingredients to machine according to manufacturer's directions. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - NOTES : This is the best loaf of light, airy bread that I have made in my ABM. * Exported from MasterCook * White Bread, Sister Minnie's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbs sugar 2 Tbs salt 1/3 cup shortening 2 cups milk -- scalded --- Mix together and add: --- 1 1/2 cups cold water 2 packages yeast -- I used 4 1/2 Tsp instant yeast -- originally called for 2 cakes of yeast 1 1/2 cups warm water -- use tap water 12 cups flour -- level -- I used a little more Knead until smooth. Let rise for 2 hours. Knead again and let rise for 1 hour. set aside to rest for 15 minutes. ( the recipe said this was important ) Put dough into pans and let rise until just over the pans, about 45 minutes. Bake at 425 for 10 minutes, lower heat to 350 and bake for 1 hour. Remove from pans and brush with butter to soften the crust. I got 3 loaves, but I should have made 4. From "Melissa A. Uttendorfsky" - - - - - - - - - - - - - - - - - - - NOTES : Well I made the white bread and it came out great. My husband said it was the best he had ever had, which is a lot considering that he doesn't like home-made white bread. Here is the recipe and my conversions. * Exported from MasterCook * Whole Wheat Cranberry Bread Recipe By :Betty Crocker, Bread Machine Cookbook, p. 39 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1 cup + 2 tbsp. Water 1/4 cup honey 2 tablespoons margarine or butter -- softened 2 cups bread flour 1 1/4 cups bread whole wheat flour 1 1/2 teaspoons salt 3/4 teaspoon ground mace 2 teaspoons bread machine yeast 1/2 cup dried cranberries -- (Craisins) Place all ingredients except cranberries in bread pan in the order recommended by the manufacturer. Select whole wheat or basic/white cycle. Use medium or light crust color. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Remove baked bread from pan and cool on white rack. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Porcini And Olive Bread Recipe By :www.amoeba.com/msbread.html 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 -------- ------------ -------------------------------- 4 ounces fresh Boletus edulis -- (mushrooms) 16 small pitted black olives 2 1/2 cups whole wheat flour 1 tablespoon dry milk powder -- (optional) 1 tablespoon molasses 1 teaspoon salt 1 tablespoon gluten -- (optional) 1 teaspoon yeast 1 cup water Original recipe calls for 3-4 oz. mushrooms and 12-16 olives Chop the mushrooms and briefly sear in a frying pan on medium heat, to kill any critters and partially cook. Knead all of the ingredients together, rise for 1 hour, form into a loaf, then rise again for 1 hour or more. Bake in a preheated oven at 350F for 1 hour. If you are using a bread machine, use the dough cycle and wait to put the mushrooms and olives in until after removing the kneaded dough (otherwise the machine will crush them too finely.) Fold the mushrooms and olives into the dough by hand, then form a loaf and let rise for an hour before cooking, as before. Feel free to substitute any mushroom you prefer. Agaricus work very well, among others. For a stronger olive flavor, use green olives instead of black. Note: This bread recipe uses fresh Boletus edulis because their soft texture blends better with the texture of the bread. Dried porcini become a little bit chewy upon reconstitution, so if you wish to substitute them, be sure to chop them up very small. Substitute about 1/4 cup dry porcini, reconstituted for an hour in 1 cup of water. Drain the water into another measuring cup, and top off to return to 1 cup, which you will then use for the bread. Recipe from http://www.amoeba.com/msbread.html From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Zucchini Herb Bread Recipe By :Breadman Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1/2 cup warm water 2 teaspoons honey 1 tablespoon vegetable oil 3/4 cup zucchini squash -- shredded 3/4 cup bread whole wheat flour 2 cups bread flour 1/2 teaspoon dried basil or rosemary 2 teaspoons sesame seeds 1 teaspoon salt 1 1/2 teaspoons bread machine dry yeast Add all ingredients to bread pan in the order given. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 3/4 cup water 1 tablespoon vegetable oil 1 tablespoon molasses 1 teaspoon salt 1 2/3 cups bread flour 1/2 cup cooked wild rice -- cooled 1/2 cup whole wheat flour 1 teaspoon caraway seeds 1 teaspoon 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 * Wine Biscuits #2 Recipe By :Paula P. Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Burgundy wine 1 cup oil 1/2 cup sugar 4 cups flour 4 teaspoons baking powder egg white -- for glazing Mix all ingredients well. Roll dough pieces as thin as a pencil and about 3 inches long. Cross ends at bottom. Brush with egg white. Bake on cookie sheet about 20 minutes at 325F. >From: Marie Smith From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These wine biscuits are the best I ever tasted! * Exported from MasterCook * Yeast: Profiles In Leavening Recipe By :www.betterbaking.com/baker2/yeast.html Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Yeast: profiles in leavening This article was found in:http://www.betterbaking.com/baker2/yeast.html Ah yeast. The baker's soul mate. Show me a baker or pastry chef worth his or her whites who does not love this ingredient. Every cell of yeast is filled with potential. In bread, yeast is everything. How it develops affects just about every facet of the final result. In pastry, it takes on another face entirely. Yeast-based coffeecakes, babas au rum, brioches, croissants depend on yeast for their unique dough and crumb structures. Know your yeast: The more you know about yeast, the more you can appreciate the joys of working with it. Many bakers are unconditionally loyal to a particular format or brand. In professional circles, consistency is very important so yeast is chosen carefully. At home, we need a yeast which suits most of our baking needs. But where to start? Fresh, active dry, instant, quick, rapid, 'bread machine' yeast. Sheesh. Read on. Fresh (compressed) yeast: Your grandmother probably used fresh yeast. Purists adore it. Doughs made with it are supple and bouncy and the yeast fragrance is subtle. Fresh yeast, usually the choice of professional bakeries, is best for doughs which are not going through exhaustive handling. The strains used to make fresh yeast are different from those used to make dry yeast. Dry strains are selected for their stability under stress (drying, rehydration, poor handling). Dry yeast contains 5% to 8% moisture compared to 70% to 72% in fresh. After rehydration (adding water to proof) or mixing with other ingredients, there is a "lag phase" which the dry yeast requires in order to become active again. Fresh yeast, of course, does not impose this lag. Fresh yeast does have its drawbacks. It is far less stable a product than dry. Fresh yeast in compressed form or in 'cream' form is delivered every other day to the commercial baker - sometimes by the tanker truck load. Home bakers must rely on a benevolent professional to obtain fresh yeast or purchase compressed yeast in the dairy case (when ever it's available). Since fresh is not proofed like dry, it's more difficult to tell if it's viable. Fresh yeast keeps for 10 to 20 days. If you buy a one pound block (which is what I do, although some bakeries will sell you half a pound) you may wish to freeze it. To do this, wrap it well in waxed paper then in plastic wrap and seal. It is important to keep the yeast from drying. Allow the yeast to defrost gradually in the refrigerator the night before you are planning to do use it. The longer the yeast is frozen, the more it will lose potency. When in doubt, discard. Active dry yeast: Most cookbooks still call for 'active dry yeast'. Bakers who honed their skills with this yeast, know what to expect from it. It will eventually be replaced by 'instant yeast'. When 'active dry' is called for, you may confidently substitute 'instant' if you like (see the substitution guide). As with fresh yeast, active dry is a live culture - with one notable exception. It must be proofed or reconstituted with water and a bit of sugar before use (it cannot be added to dry ingredients). Active dry yeast usually comes in a vacuum brick or can. Once exposed to air and moisture, it starts to lose its potency. A container of active dry yeast should be well sealed and refrigerated or frozen. Always take note of the expiration date. Instant yeast - a.k.a. 'Fast Rising' or 'Bread Machine Yeast': Probably the most confusing thing the yeast companies could have done for was to introduce a new product and call it "Instant" yeast. True, it was developed to shorten fermentation time (a nod to commercial baking), but they should have chosen a more distinctive approach. These so-called "instant" yeasts were invented in Holland and were later replicated by others. Instant yeast is very active and very tolerant. It offers the baker a wide margin for error or experimentation. It activates rapidly in warm water and can be added to other ingredients in its dry state. It's a good keeper - 3 to 4 months in the freezer. Instant yeast is a good choice for rich coffee cakes and sweet breads which you may wish to freeze and for doughs which will see a slow rise in the refrigerator. Instant yeast's qualities become a detriment - when you use too much of it. How do you know if this is the case? A premature rise and an overt yeasty, 'beery' odor. Problems also 'arise' when you allow a dough to proof too long. Make sure you do not allow doughs to rise beyond double their original size (I go for 1 1/2). You can always opt for more fermentation in the final rise. Over-fermented doughs reduce the shelf life of the final product. The solution is very simple: less is more. Decrease by 15% to 25% increments. You can use too little yeast, but you won't compromise taste and structure if you let it rise (albeit) slowly. This may not work, however, with rich or heavy breads (i.e. rye) which need good fermentation power and mixtures which contain perishables. A yeast recipe collection: All recipes call for "dry yeast". This can be either active dry or instant. Both will work. Note that recipes made with active dry will require a slightly longer fermentation time because the yeast is less potent (gram for gram). Using yeast in scones or kamishbrot, lends a novel texture and crumb. In the pizza dough, you can see how a combination of baking powder and yeast makes for a tender, chewy crust. Substitution guide: 1 tablespoon active dry = 2 1/2 teaspoons instant = 3/4 ounce fresh yeast From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zaatar Flat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup zaatar spices -- see below 1/2 tsp kosher salt 2 lemons juice 3/4 cup virgin olive oil -- FOR BREAD 1 tbsp yeast 2 cups water 2 tsp sugar 2 tbsp extra virgin olive oil 1 3/4 tsp kosher salt 2 cups flour ap 5 cups bread flour --- -- Zaatar Spice: 2 tsp ground oregano 2 tbsp ground thyme 2 tsp whole dried oregano 2 tsp ground savory 2 tsp ground marjoram 1/2 tsp whole leaf dried marjoram 1 tbsp sumac, (optional) 1 cup sesame seeds 1/2 tsp kosher salt zest 2 lemons, finely minced For topping: Stir zaatar spices, salt lemon juice and olive oil in small bowl and set aside. For bread: whisk together yeast, water and sugar. Stir in oil, salt, all purpose flour and most of bread flour - reserve 1 cup. Mix to form a soft dough. Knead 8 - 10 minutes add reserve flour as necessary. Place dough in well greased bowl, cover with plastic and tea towel and let rise till doubled. OR a long cool rise in refrigerator for several hours or overnight. Dough keeps for 3 days. If refrigerated, let assume room temperature. Break off sections of dough about size of grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, cover with damp tea towel. Smear, spoon or brush each with some of olive oil zaatar mixture. Preheat grill to hottest temperature. Lay slabs gently on grill. Cover for 1-2 minutes, then check to gauge doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired. To cook over charcoal grill, watch out for hot spots. Start checking slabs of dough after just 1 minute to ensure that they are not burning. Zaatar Spice: Blend together both oreganos, both thymes, savory, marjoram, sumac, sesame seeds, salt and lemon zest. Use for zaatar flatbread. From "Sue & Sam Hurwitz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zojirushi V20 Home Bakery Traditional Cycle Times Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Basic Dough Setting 1:50 Start Preheat: 22 min. 1:28 Mix Mix: 3 min. 1:25 Knead Knead: 18 min 1:12 Add Ingredients Beep (38 min) 1:07 First Rising Rise 1: 45 min. 0:22 Stir Down, Begin Second Rising Rise 2: 22 min. Basic Bread Setting 3:30 Start Preheat: 20 min. 3:10 Begin Mixing Mix: 3 min. 3:07 Begin Kneading Knead: 15 min. 2:57 "Add Ingredients" Beep (33 min) 2:52 First Rising Rise 1: 45 min. 2:07 Stir Down, Begin Second Rising Rise 2: 20 min. 1:47 Second Stir Down, Begin Third Rising Rise 3: 45 min. 1:02 Begin Baking Bake: 1 hr.2 min. Basic Whole Grain Setting 3:40 Start Preheat: 40 min. 3:00 Knead Knead: 18 min. 2:47 "Add Ingredients" Beep (53 min) 2:42 First Rising Rise 1: 45 min. 1:57 Stir Down, Begin Second Rising Rise 2: 20 min. 1:37 Stir Down, Begin Third Rising Rise 3: 35 min. 1:02 Bake Bake:1hr. 2 min. Sandwich Setting 3:20 Start Preheat: 20 min. 3:00 Begin Mixing Mix: 3 min. 2:57 Begin Kneading Knead: 15 min. 2:47 "Add Ingredients" Beep (33 min) 2:42 First Rising Rise 1: 45 min. 1:57 Stir Down, Begin Second Rising Rise 2: 20 min. 1:37 Stir Down, Begin Third Rising Rise 3: 45 min. :52 Bake Bake: 52 min. French "Homemade" Setting 4:00 Start Preheat: 22 min. 3:38 Begin Kneading Knead: 18 min. 3:25 "Add Ingredients" Beep (35 min) 3:20 First Rising Rise 1: 45 min. 2:35 Stir Down, Begin Second Rising Rise 2: 1:25 min. 1:10 Bake Bake: 1:10 min. Quick Basic 1:58 Start Preheat: 5 min. 1:53 Mix Mix: 3 min. 1:50 Knead Knead: 22 min. 1:33 Add Ingredients Beep (25 min) 1:28 First Rising Rise 1: 8 min. 1:20 Stir Down Rise 2: 25 min. :55 Bake Bake: 55 min. Cake Setting 2:00 Start 1:57 Mix 1:49 "Add Ingredients" Beep (11 min) 1:36 Bake From Bev Carney - - - - - - - - - - - - - - - - - - -