* Exported from MasterCook * 100% Honey Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour (3 to 3 1/2 cups) 1 teaspoon salt 1 envelope Fleischmann's(r) Quick-Rise Instant Yeast 3/4 cup low-fat (2%) milk 1/4 cup water 2 tablespoons vegetable oil 3 tablespoons liquid honey 1 egg -- lightly beaten In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125F). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes. Roll dough (or stretch and pat) to 12- x 8-inch rectangle. Roll up from short side as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9- x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 350F oven for 40 minutes or until done. Remove from pan to wire rack to cool. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:40" From "Cindy" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Whole Wheat Bread #8 Recipe By : Serving Size : 1 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 -------- ------------ -------------------------------- 8 cups whole wheat flour (8 to 8 1/2 cups) 2 packages Fleischmann's(r) Active Dry Yeast or Rapid Rise Yeast 2 1/2 teaspoons salt 1 1/2 cups milk 1 1/2 cups water 1/4 cup honey 1/4 cup vegetable oil In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" From "Cindy" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asado Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 kilogram Bread flour -- (plus approx 50 gm for kneading) 55 grams Potato starch 15 gm SAF yeast -- (3 tsps) 1/4 can Warm water 1/2 teaspoon Sugar 1/2 cup Fresh milk 1 1/4 cups Warm water 110 grams Shortening 3 teaspoons Salt 3 200 grams sugar -- 1 inch thick 1 medium eggs 4 pieces --- Asado Filling: 500 grams Pork (with skin and fat) -- diced in small -- pieces 1/2 cup Soy sauce 4 cloves Garlic -- minced 1 tsp. Black pepper 1/4 tsp. Salt 1 Bay leaf -- crumbled into large -- pieces 2 small pieces Star anise 1/3 cup Sugar 1 cup Water --- 2 tablespoons Cornstarch 1/4 cup Water Dough: 1. Proof yeast in 1/4 cup water and 1/4 tsp. sugar. 2. Sift together 3 cups flour with the potato starch. In a mixer blend together sugar, shortening, proofed yeast, eggs, flour and salt. Mix at medium speed until well blended and slightly thickened. Stir in enough flour (by hand) using a large rubber spatula to make a soft dough. Dump in well floured working table and knead in remaining flour until you end up with a very smooth, pliable dough. Round out the dough. 3. Place dough in a well greased bowl and let it rise for 1 1/2 hours or until double. (You can give it two risings). 4. Punch down and place in a greased work table. Cut out 75 gm pieces, roll and rest for about 10 minutes. Flatten each piece with your palm and with the heel of your right hand flatten the outer edges to make a rough round shape (middle part should be thicker than the edges). Place about a tablespoon of filling in the center and spread with a spoon. Gather edges together and seal top by pinching. You should come out with a round bun. Place in large greased muffin tins and flatten top slightly. Cover with a large greased plastic and set aside to rise for at least 1 1/2 hours or until almost double. 5. When oven is preheated to 350*F paint the tops with 1 egg beaten with 2 teaspoons milk. Bake for 18 to 20 minutes. Remove buns from tins and cool completely. Yield: 24 pieces. Asado Filling: 1. Place pork pieces in a casserole or saucepan and mix in all ingredients except 1 C water. Marinate for at least 30 minutes. 2. Pour in water, boil at medium heat, mixing occasionally. Simmer at low heat for 1 to 1 1/2 hours or until pork is very tender and liquid seems thick. If necessary add a tablespoon more of water and continue simmering. 3. Prepare cornstarch mixture and add to pork. Mix well but do not boil as this might make the fat separate from the sauce. Sauce should be very thick. Cool completely before using. (Can be prepared 1 day ahead, refrigerate). Notes: - Fish out the anise seed and bay leaf BEFORE scooping into the dough. - I use a small ice cream scooper to fill the dough. - Make sure none of the filling comes in contact with the edges of the dough before you close it, it will be impossible to seal it if it does. - I bake the buns in large ensaimada molds, I think they look like brioche molds, but I'm not sure. They come out very attractive with grooves on the side. - Filipinos generally don't like bread that's too brown so I usually cover the tops with a greased foil after 12 minutes of baking. - This roll stays fresh and soft for 4 days at room temperature sealed in plastic. From "Nini Chinjen" - - - - - - - - - - - - - - - - - - - NOTES : Here is a favorite savory roll recipe which I also use to make cheese bread. The dough is very forgiving and stays fresh for 4 days (each roll sealed in plastic). The filling can be used to stuff steamed buns (sio-pao) - a favorite Filipino dim-sum. You can fill the dough with all sorts of fillings like longganisa (sausage), chorizo, tuna, corned beef... * Exported from MasterCook * Baguettes #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups cool water -- (70° to 75°) 2 pkg. active dry yeast 6 cups bread flour -- (6 to 6 3/4) -- or unbleached all-purpose flour 2 tsp. salt 1 egg white 2 Tbsp. water Bread flour, toasted sesame seed, poppy seed, and/or toasted wheat germ In a large mixing bowl stir together the 21/2 cups water and yeast. Let stand about 3 minutes or till mixture looks creamy. With a freestanding electric mixer or by hand with a spoon, add 3 to 4 cups of the flour, a little at a time, mixing on low speed at first and then on medium speed. (This will take about 10 minutes.) Sprinkle the salt over the dough during the last minute of mixing. If your mixer has a dough hook, continue to add flour, 1/2 cup at a time, till the dough clings together and cleans the side of the bowl. Continue mixing on medium speed about 5 minutes to make a stiff dough that is smooth and elastic. Or, to knead by hand, with a spoon stir in as much of the remaining flour as you can. Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape the dough into a ball. Place dough in a large greased bowl; turn once to grease surface of dough. Cover with plastic wrap and let rise in a warm place till double (11/2 to 2 hours). Or, cover and chill overnight. Punch the dough down and knead gently in the bowl just a few strokes. Cover and let rise again till nearly double (3/4 to 1 hour in a warm place, or 11/2 to 2 hours in the refrigerator). Punch dough down again and turn out onto a lightly floured surface. Divide into 4 equal portions. Cover and let rest for 10 minutes. To shape loaves, work with 1 portion of dough at a time, leaving others covered. Flatten 1 portion with the heel of your hand to about an 8x4-inch rectangle, pressing out air bubbles as you go. Bring up the long edges of the dough and pinch together to close the seam, gently stretching the loaf lengthwise as you work (see photo, left). Pat the dough flat again, then repeat pinching and stretching to make a 17 -inch-long loaf that is about 2 inches in diameter. If the dough becomes too bouncy and shrinks back as you work with it, let it rest for 5 to 10 minutes and continue with another portion of dough. (The dough will be easier to shape after it rests.) Place each loaf, seam side down, in a greased baguette pan* or place loaves 3 to 4 inches apart on greased baking sheets. Cover with a kitchen towel and let rise in a warm place till nearly double (3/4 to 1 hour). Preheat oven to 450° and adjust 2 oven racks so that one is in the lowest position and the other is in the middle of the oven. With a sharp'# knife or clean razor blade, cut 4 or 5 diagonal slashes in each loaf, about 1/4 inch deep. Combine egg white and the 2 tablespoons water; brush atop loaves. Dust with flour or sprinkle with other toppings. For a crisper crust, place a broiler pan on the bottom oven rack while the oven preheats. When the pan is hot, carefully pour about 1 cup of hot tap water into the pan in the oven. Be careful of the hot steam. Place bread in the oven on the middle rack. (If you don't have room to bake all of the loaves at once, place the others, covered, in the refrigerator, removing 10 minutes before baking time. Repeat heating broiler pan and adding water for each batch.) Bake for 20 to 25 minutes or till loaves are golden brown and sound hollow when tapped. The water in the pan will evaporate after about 10 minutes of baking time; remove dry pan to avoid warping. Transfer loaves to wire racks; cool completely. Serve within 12 hours or wrap in freezer wrap and freeze for up to 3 months. Makes 4 baguettes (20 slices per loaf). To reheat and crisp bread: Thaw bread, if frozen. Unwrap and place directly on the rack in a preheated 400° oven. Bake for 10 minutes or till crisp and heated through. *Note: Specially designed baguette pans give the loaves their typical round shape. Baking sheets give the same delicious results, but produce loaves with flat bottoms. Nutrition facts per slice: 38 cal., 0 9 total fat (0 9 sat. fat), 0 mg chol., 54 mg sodium, 8 9 carbo., 0 9 fiber, and 1 9 pro. Daily Value: 0% vit. A, 0% vit. C, 0% calcium, and 2% iron. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : The trick to achieving the extra-crispy crust that's the trademark of fine French baguettes is to bake the loaves with a pan of steaming water. * Exported from MasterCook * Bakes #2 Recipe By :Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking powder -- rounded 1/2 teaspoon salt 2 teaspoons sugar 1 tablespoon shortening 1/4 cup water frying oil Sift flour, baking powder, and salt. Rub in fat. Add dry ingredients to make a soft dough. Knead lightly, with floured hands, if needed. Break off pieces and roll into balls. Flatten to 1/2 in thick. Fry in hot oil or bake on a hot greased tawa. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : When I leave to rise for the second time, it should be left until they are almost doubled in bulk, but not quite. The time depends on how hot and humid it is. An easy test is to take a small ball of dough and drop in a glass of room temperature water, when it floats to the top, it's ready. It will probably take longer than 15 min in a cold place. * Exported from MasterCook * Banana Bread #9 (Randy's Special) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: 1/2 cup oil (I used Grape Seed) 2 eggs 3 large ripe bananas 1 tsp. salt 2 tsp. baking powder 1/2 tsp. baking soda 1 cup brown sugar, packed 1 3/4 cups flour 1 cup raisins (Chocolate chips would be good too) Directions: Combine margarine, eggs and bananas. Add salt, baking powder, baking soda, and sugar. Mix well until all lumps are removed. Add flour. Mix well. Add nuts. Mix well. Spoon into 2 greased loaf pans. Bake at 375°F for 45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread With Mango Curd Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 3 2/3 cups packed brown sugar 1 Tbsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cloves 2 cups mashed ripe banana (about 4 medium) 1 1/4 cups cooking oil 4 eggs 2/3 cup chopped toasted macadamia nuts or walnuts 1 recipe Streusel Topping 1 recipe Mango Curd In a large mixing bowl combine 11/2 cups of the flour, brown sugar, baking powder, baking soda, salt, and cloves. Add banana and oil. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs; beat till blended. Stir in remaining flour and nuts. Pour batter into 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Sprinkle with Streusel Topping. Bake in a 350F oven for 60 to 65 minutes or till a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely. Wrap and store overnight at room temperature before slicing. Serve with Mango Curd. Makes 2 loaves (16 slices per loaf). Streusel Topping: In a small mixing bowl combine 1/3 cup packed brown sugar and 1/4 cup all-purpose flour. With a pastry blender or 2 forks, cut in 2 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in 2/3 cup chopped toasted macadamia nuts or toasted walnuts. Mango Curd: In a large saucepan stir together 3/4 cup sugar and 2 tablespoons cornstarch. Stir in 1 cup pureed mango, 1/4 cup margarine or butter, 2 tablespoons lemon juice, and 1 tablespoon finely shredded orange peel. Cook and stir over medium heat till thickened and bubbly. Slowly stir about half of the mixture into 6 beaten egg yolks. Then return all of the egg yolk mixture to the saucepan. Bring to a gentle boil. Cook, and stir for 2 minutes more. Cover surface with plastic wrap and chill till serving time. Makes 2 cups. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : A taste of the tropics that's the ultimate in luxury for brunch or tea. * Exported from MasterCook * Banana Rice Bran Muffins Recipe By :The Fannnie Farmer Cookbook, 1990 edition Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rice bran 1 cup flour 1/4 cup brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup milk -- (lowfat milk acceptable) 2 egg whites 2 tablespoons vegetable oil 1/2 cup mashed banana 1/2 cup pecan pieces -- (optional) Preheat the oven to 425F. Put the rice bran, flour, brown sugar, baking powder, cinnamon, and salt in a mixing bowl and stir to blend. In a separate bowl, combine the milk, egg whites, vegetable oil, banana, and pecans. Pour the banana mixture into the dry ingredients and stir just to mix. Spoon into the muffin pans, filling each cup about 2/3 full. Bake for 15-17 minutes, until golden brown. From Lynn E Cragholm - - - - - - - - - - - - - - - - - - - NOTES : As of this writing, rice bran threatens to overtake oat brain in the nineties. * Exported from MasterCook * Basic Bread Dough Recipe By :Patricia Wells Serving Size : 1 Preparation Time :0:00 Categories : Bagels Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 teaspoon sugar 1 1/3 cups lukewarm water (about 105 degrees) 2 tablespoons extra-virgin olive oil 1 teaspoon fine sea salt 4 cups bread flour plus more if necessary 1. In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. 2. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft. 3. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. Proceed with the individual recipes for bread tart or fougasse. From "Jazzbel" ----- Notes: makes 1 1/2 pounds dough Per serving (excluding unknown items): 2245 Calories; 36g Fat (15% calories from fat); 67g Protein; 403g Carbohydrate; 0mg Cholesterol; 13mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Batter Rolls Recipe By :"Rogue River Rendezvous" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 1/2 cups warm water (105 to 115) 1/3 cup shortening 4 cups unbleached flour 1/4 cup sugar 1 1/2 teaspoons salt 1 large egg 2 tablespoons pesto 2 cloves garlic -- minced Melted butter or margarine -- optional Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, shortening, 2 cups flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Stir in pesto and garlic. Gradually stir in enough remaining flour to make a soft dough. (Dough will be sticky.) Cover and let rise in a warm place (85), free from drafts, 50 minutes or until doubled in bulk. Stir dough; spoon into greased muffin pans, filling half full. Cover and let rise in a warm place, free from drafts, 45 minutes. Bake at 400 for 15 to 16 minutes or until golden. Brush with melted butter, if desired. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: "The Junior Service League of Jackson County - Medford, Oregon" Yield: "2 Dozen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berkshire Muffins Recipe By :The Fannnie Farmer Cookbook, 1990 edition 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 -------- ------------ -------------------------------- 2/3 cup milk 1/2 cup cornmeal 1/2 cup cooked rice 1/2 cup white flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 well beaten egg yolk 1 tablespoon melter butter 1 egg white -- beaten stiff Yield: 12 small muffins. Preheat the oven to 375F. Butter muffin pans. Scald the milk, slowly pour it on the cornmeal, and let stand 5 minutes. Stir in the rice, flour, sugar, baking powder, and salt. Add the egg yolk and butter, and blend well. Gently fold in the egg white and spoon into the muffin pans, filling each cup about 1/2 full. Bake for about 20 minutes. The last recipe, for Pain Au Riz (rice bread), is from Bernard Clayton's "New Complete Book of Breads," published in 1995. The yield is two plump loaves. From Lynn E Cragholm - - - - - - - - - - - - - - - - - - - NOTES : Leftover rice and some cornmeal give these muffins a rustic texture and taste. * Exported from MasterCook * Birnenwecken (Pear Bread) Recipe By :Breads of the World, Mariana Honig Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 envelope yeast 1/4 cup lukewarm water 1/2 cup sugar 1/2 cup milk 1/2 stick butter 1 tsp. salt 1 egg -- slightly beaten 4 cups flour -- (4 to 4 1/2) --- Filling: 1 pound dried pears -- (about 4 cups) 1 cup raisins 1/2 cup chopped walnuts Grated rind and juice of 1 lemon 1/2 tsp. nutmeg 1/2 tsp. cinnamon 3/4 cup sugar 1/2 cup kirsch Yield: 1 large bread. Can be frozen. Preheat the oven to 350 degrees. Proof the yeast in the lukewarm water with the sugar. Scald the milk and stir in the butter to melt. Let stand until lukewarm. Add the milk-and-butter to the yeast sponge; then add the salt and the egg and stir in the flour, cup by cup. Place the dough on a lightly floured work surface and knead until elastic and smooth but still soft. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour or until doubled in bulk. Meanwhile, place the dried pears in a saucepan, cover with water and bring to a boil; then lower the heat and simmer for about 20 minutes or until the pears are softened. Pour the water off and put the pears and the raisins through the coarse blade on a meat grinder, or blend in a blender. "Stir in the walnuts, grated lemon rind and juice, the spices, sugar and kirsch. Stir until you have a smooth paste. Now, with a rolling pin, roll out the dough on your work surface until it is about 18" long on each side, forming a square. Spread the fruit paste as evenly as you can on top and roll up, jelly-roll fashion. Place the roll on a buttered baking sheet, cover with a towel and let stand in a warm place for about 1 hour or until doubled in size. Bake until golden, about 45 to 50 minutes. Cool on a rack. Wait at least 1 day before slicing. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - NOTES : It's under Switzerland in _Breads of the World_ by Mariana Honig, copyright 1977. Do not serve this bread fresh. It tastes best when it is a few days old. You might experiment by using mixed dried fruit instead of just dried pears. * Exported from MasterCook * Biscuits, Grandmother's Southern Recipe By :Complete Book of Breads, 1987, p546 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 1 teaspoon salt 1 tablespoon sugar 4 teaspoons baking powder 1/3 cup shortening -- (Crisco preferred) 1 1/4 cups sweet milk baking pan: 1 baking sheet Teflon greased or lined with parchment paper Preheat the oven to 500 degrees. This is a hot oven. in a mixing or mixer bowl, sift together the dry ingredients. Cut in the shortening with your fingers, a pastry blender* or 2 knives or with the mixer flat beater. Pour in all the milk at once. Stir with a fork or beater blade until just mixed. Add more milk if the dough is dry. The dough will be quite wet but able to retain its shape. Gather the dough into a ball; place on a floured surface and lightly sprinkle with flour, if necessary, to prevent sticking. Work with your hands a moment or so to pull all the dough pieces together. Dust again if necessary. Roll with a rolling pin to 1/2 inch thickness, cut with a cookie or biscuit cutter** into 3 inch rounds & place the biscuits on the baking sheet. Knead any scraps gently together and cut again. If the dough is too wet to roll without sticking, for each biscuit. pinch off pieces of dough Dust lightly with flour and pat into shape on baking sheet. Bake on the middle shelf of the hot oven for 8-10 minutes or until golden brown. Remove the biscuits from the oven and serve right away. * I usually us a pastry blender ** I think King Arthur is right about their biscuit cutters - mine do rise higher than they did when I was using a glass to cut the biscuits. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Mr Clayton starts off with info about various flours & the reason to use shortening./lard for biscuit making (I use shortening, my mom always used lard) but I'll skip that here & go right into the recipe.... * Exported from MasterCook * Breakfast At Tiffany's Cinnamon Twists Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup water -- warm 3 cups flour -- divided 2 + 3/4 + 1/4 1/2 cup milk -- 2% reduced fat, warm 1/4 cup sugar 1/4 cup butter -- melted, divided in half 1/4 teaspoon salt 1 egg -- slightly beaten 1/2 cup raisins -- golden 1/3 cup sugar 2 teaspoons cinnamon 1/2 cup powdered sugar 2 teaspoons milk -- 2% reduced fat Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, 1/2 cup milk, 1/4 cup sugar, 2 T. butter, salt and egg to bowl; beat at medium speed of mixer until smooth. Stir in 3/4 cup flour and raisins to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough remaining flour to prevent dough from sticking to board. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 1 hour or until doubled. Punch down. Roll into 12" square on a lightly floured surface. Brush dough with 2 T. butter. Combine 1/3 cup sugar and cinnamon; sprinkle over dough. Cut dough in half crosswise, then into 12 strips lengthwise (making 24 pieces in total). Place 2 strips together and twist. Pinch ends to seal. Place twists on a large baking sheet coated with cooking spray. Gently press ends to baking sheet. Repeat until all dough is used and 12 twists are made. Let rise 30 minutes or until doubled. Meanwhile, preheat oven to 350F. Bake 15 minutes or until browned. Remove from pan and cool on wire rack. Meanwhile, combine powdered sugar, milk and vanilla in a bowl; stir well. Add milk by 1/2 tsp. until icing can be drizzled. Drizzle over twists. Amount Per Serving Calories 481 Calories from Fat 95 Percent Total Calories From: Fat 20% Protein 8% Carb. 72% From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I hope y'all can stand one more cinnamon roll recipe. this one was from Cooking Light and is one of the few of their breads which reheats successfully for me (I like their breakfast breads very well the first day, but haven't found them to keep well). I often have a bunch of these in the freezer for breakfasts to come. they're not the traditional roll-up roll, but you can afford to indulge in them more often! (The title was from the theme of the article, foods in famous movies. This was supposed to be the roll that Audrey Hepburn (?) nibbled on while pressing her nose against Tiffany's display window.) * Exported from MasterCook * Buttermilk Blueberry Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 3 tsp baking powder 1 cup sugar 1 dash salt 1 cup buttermilk 2 eggs beaten 1/4 pound butter melted 1 1/2 cup blueberries Blend dry ingredients together. Combine wet ingredients together. Mix both mixtures just to combine. Fold in blueberries. Fill muffin cups or tins over 1./2 full. Bake in a 400F oven 20 to 25 minutes or tested done From "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Rye Bread #3 Recipe By :Adapted from Cooks Illustrated Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 2/3 c rye flakes -- toasted -- at 350F for 15 min 2 3/4 c water 2 tbs honey 1 1/2 tsp dry active yeast 3 c unbleached bread flour 1 tablespoon caraway seed --- Bread 1 1/2 c bread flour 1 1/2 c Clear Flour (KA) 1 1/2 c medium rye flour (Pillsbury ) 2 tbs vegetable oil 1 tablespoon salt 1 tablespoon caraway seed Make sponge..cover and let sit overnight. Stir other ingredients into sponge. I use KA mixer. Let rise twice at room temp. Form into traditional rye loaves. PLACE ON CORNMEAL COVERED PARCHMENT...cover with towel. Or place in 2 bread pan loaves (greased of course). After double, glaze with egg white/milk or cornstarch glaze from Secrets of a Jewish Baker. Make slashes. Bake at 425F for 15 min ..Lower heat to 400F and bake another 15 - 30 min depending on size of loves.. While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven. This glaze makes a wonderful crackling sound as the bread cools, a fine reason to sit down and enjoy your blessings after a hard day at the breadboard! Flour measurements are approximate. I sometimes add some KA pumpernickel flour. You bread makers know how the dough should look and feel. Please excuse format but it is my recipe file format only with a bigger font. From "Margaret Cope" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carta Di Musica Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached flour -- plus 2 cups unbleached flour -- plus 1/2 cup unbleached flour 1/2 cup fine semolina -- plus 1/4 cup fine semolina 1 teaspoon salt 1 ounce fresh yeast -- or 2 packets dry yeast 1 cup warm water -- plus 3/4 cup In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together. In a measuring cup, mix yeast in 1 cup water and stir to dissolve. Mix liquid with flour mixture to form doughy batter. Let sit covered overnight in the warmest place in the kitchen. Place baking tile in oven and preheat oven to 450 degrees F. Make a well on a work surface with 2 cups flour and 1/4 cup semolina. Place doughy batter in center and stir in remaining warm water. Mix well and incorporate flour from edges of well until a dough is formed. Bring together and knead 10 minutes, until firm and elastic. Place in a bowl, cover with a towel and let rest 1 hour. Dough should double in size. Cut dough into tennis ball-sized pieces and, using a rolling pin, roll out to 12 to 14-inch circles, about 1/8th to 1/4-inch thin. Place on peel and slide onto oven tiles and bake 2 minutes. Open oven door and turn over. Cook 30 seconds more and remove to board. Bread should be puffed up like a balloon. Immediately cut around edges with a knife to separate top and bottom layers. Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down. Continue this process until all the dough is cut, baked, separated and stacked. Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp. Store wrapped in a brown paper bag. They will last three to four weeks in a dry place. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Tea Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 2/3 cup granulated sugar 1 egg 2 cups sifted cake flour 1 teaspoon baking soda 3/4 teaspoon salt 1/3 cup Hershey's cocoa 1 teaspoon cinnamon 1 cup buttermilk 1 cup raisins -- (this is where I toss in the mini chocolate chips) 3/4 cup chopped walnuts Cream butter; add sugar, a small amount of time, creaming well after each addition. Add egg and beat well. Mix and sift together the flour, baking soda, salt, cocoa and cinnamon; add to creamed mixture alternately with the buttermilk, beating until blended after each addition. Stir in raisins and nuts. Turn into a greased bread pan ( 9x5x2 3/4 inch). Bake in a moderate oven (350 degrees) 1 hour or until done. Cool on a wire rack. Spread with softened cream cheese if desired. --- I thought of doing this with the Reeses peanut butter chips, but then the hubby would complain (he's not a peanut butter fan - or a nut fan, which explains why I don't put the nuts in) - I also leave out anything additional & it's just fine like that... it's good & not too sweet... From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : this is from the 1983 printing of "Hershey's 1934 Cookbook", which I believe I bought as a promotional item in 1983 (you know, send in the proofs of purchases)...I generally don't put in the raisins & nuts, but I do add mini chocolate chips... * Exported from MasterCook * Ciabatta #6 Recipe By :Bon Appetit 1/99 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- BIGA (starter or sponge): 1 cup room-temperature water -- plus 1 Tbls. room-temperature water 1 package dry yeast -- (or approx 1 Tblsp bulk dry yeast) 3 1/3 cups bread flour -- (or add 1 tsp. vital wheat gluten to -- each cup of white flour) --- DOUGH 1 Big a from above 3/4 cup room-temperature water -- plus 2 Tblsp room -temperature water 1 Pinch dry yeast 1/2 cup semolina flour -- plus 3 Tblsp semolina flour -- (the kind you use to make pasta) 2 1/2 tsp. salt Makes 2 loaves For biga: Place water in a large bowl, sprinkle yeast over and let stand until yeast dissolves, about 10 minutes. Add 1 cup flour, whisk or stir until well-blended. Add another cup of flour, blend well. Add remaining 1 1/3 cups flour and incorporate (dough will be firm). (Preceding can also be accomplished in food processor, be sure to keep sides scraped down between additions.) Gather dough into a ball, place in large bowl if you used your processor to mix it; cover bowl with plastic wrap and place in refrigerator overnight. The biga will soften, resembling thick oatmeal in texture. For dough: Pull biga into walnut-size pieces; place in a clean, large bowl. Add water, yeast and semolina flour. Using one hand, squeeze ingredients together for 2 minutes. Work the dough 4 minutes by scooping sections from sides of bowl and pressing into the center, blending into a very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes. Sprinkle salt over the dough. Using one hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover with towel and let dough rest in bowl 20minutes. Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes. Preheat oven to 425*. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated (easier said than done!). Let stand, uncovered, 20 minutes. Sprinkle two large baking sheets (cookie sheets are fine) with additional semolina (I usually spray 'em first just for safety). Transfer each dough half, semolina side up, to one sheet. Stretch each dough half to 15 x 4" rectangle. press fingertips into dough in several places to dimple the surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. You can top this before baking with anything from Kosher salt to caramelized onions -- fresh herbs are great -- and have a fine offering for a luncheon or for an evening snack! (You can get semolina in most "organic" food stores in bulk, or Williams-Sonoma by the bag. If it's too discouraging to find that particular thing, you could try substituting corn meal; the flavor would be a little different, but the crunchiness should come out about the same.) From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : To develop holes, you want a very loose dough that plops down on your baking sheet and doesn't rise much. You'll see in the following recipe you never knead in the tradition way -- on the board -- at all! If you want the classic 'Italian bread" or baguette shape, you need the special pans to shape this loose type of dough. Here's a Ciabatta recipe from Bon Appetit 1/99, which gets rave reviews when put out instead of chips with dip... * Exported from MasterCook * Cinnamon Swirl Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 1/3 cup granulated sugar 2 packages Fleischmann's(r) Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup milk 1/2 cup water 1/3 cup butter or margarine -- plus 6 tablespoons butter or margarine 2 eggs 1 egg white Cooking spray 1 1/2 cups 100% bran cereal 1 cup chopped walnuts 1/2 cup packed light brown sugar 3 teaspoons ground cinnamon In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (125 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve. On lightly floured surface, divide dough in half. Roll each to 16- x 7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Spray two 8 1/2- x 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve. Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375F for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Tea Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cold Tea 4 ounces butter 1 cup mixed sultanas and currents 1 cup dates, chopped 1 cup brown sugar, packed 2 cups self-rising flour, sifted 1 teaspoon mixed spices (optional) 1 teaspoon baking soda Put tea, butter, fruit and sugar in a saucepan over low heat and bring to a boil, stirring frequently. Simmer for three minutes, then remove from heat and allow to cool. Stir in flour and baking soda, mixing thoroughly. Put in a greased, floured loaf pan and bake in a 350 degree oven for approximately 1 hour, or until cake tester comes out clean. Description: "A Tea Bread" Source: "Farmhouse Cookery, Readers Digest Publications" Copyright: "1980" From randy@perfectworldusa.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Rye Bread Recipe By : Serving Size : 1 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 -------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/3 cup packed light brown sugar 2 packages Fleischmann's(r) Active Dry or Rapid Rise Yeast 1 tablespoon caraway seed 1 1/2 teaspoons salt 2 cups very warm water (120 to 130F) 2 tablespoons vegetable oil 2 cups rye flour 1 egg white lightly beaten with 1 tablespoon water In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400F for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Round Loaves" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream And Sugar Bread Tart Recipe By :Patricia Wells Serving Size : 8 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated zest of 1/2 lemon 1 pound Basic Bread Dough 1/2 cup crame frache or sour cream 1/2 cup sugar 1. Heat oven to 450 degrees. Knead the lemon zest into the bread dough. Roll out the dough to about 10 inches, and carefully transfer the dough to a baking sheet. 2. Spread the crame frache evenly onto the bread dough right to the edge. Sprinkle with sugar. 3. Bake until the tart is puffed and golden brown, about 25 minutes. Remove from the oven, let sit for about 3 minutes (so the cream and sugar solidify, and the tart is easier to cut), and serve. From "Jazzbel" ----- Per serving (excluding unknown items): 48 Calories; 0g Fat (0% calories from fat); 0g Protein; 12g Carbohydrate; 0mg Cholesterol; 0mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep Dish Pizza #3 Recipe By :Mr Food Pizza 1-2-3", Art Ginsburg Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all purpose flour -- plus more if needed 1 teaspoon salt 2 teaspoons sugar 1 package active dry yeast -- (2 1/4 teaspoon) 1 cup very warm water (about 120F) 2 tablespoons olive oil -- divided 1) in a large bowl, combine the flour and salt; set aside. In a small bowl, dissolve the sugar & yeast in the water. Add 1 tablespoon of the oil to the water mixture, then add to the flour. Mix with your hands until a soft ball forms. 2) knead on a lightly floured surface for 5 to 7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add more flour 1 tablespoon at a time. 3) place the dough in a bowl that has been coated with nonstick vegetable spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 45 to 50 minutes, until doubled in size. 4) Punch the dough down. 5) coat a 12 inch deep dish pizza pan or a 12 inch round cake pan with nonstick vegetable spray. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan and dough comes three quarters of the way up the sides. 6) cover with plastic wrap & let sit for 10 minutes. 7) uncover & brush with the remaining 1 tablespoon of olive oil. makes one pound of dough at this point I bake it about 10 minutes at about 350F, but I would imagine you could just top your pizza & bake it. I usually wind up making 2 thinner crust pizzas with this dough. I have tried a few recipes for dough but my family likes this one the best. I have made it in the bread machine, but using the standard (for my machine) protocol - liquids, than flour, etc - I keep my eye on it to see if it needs a little extra flour but generally it's fine - I take it out to rise... From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I like this recipe from the "Mr Food Pizza 1-2-3", by Art Ginsburg, copyright 1996...If you get a chance, buy this book (nope, I don't get a kickback) but it's got a lot of good pizza dough recipes... * Exported from MasterCook * Deep Dish Salsa Pizza Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 tablespoon active dry yeast 1/2 cup yellow corn meal 3 tablespoons Lora Brody's Dough Relaxer 2 cups unbleached all purpose flour 1 cup white wheat flour 1 1/2 teaspoons salt 2 teaspoons mild chili powder 1 cup canned vegetarian refried beans -- (10 ounces) 1/4 cup vegetable oil or mild chili oil 1 extra large egg or equal amount of egg substitute 1 tablespoon molasses 2/3 cup water -- plus additional water if necessary to make a smooth soft ball of dough after the first five minutes of kneading To complete and bake the Pizza: 2 cups (16 ounces) chunky salsa, drained of some of the liquid to make a thick consistency, mild medium, or hot, as you wish 2 eight ounce packages low-fat, or fat-free cream cheese 1 generous cup low-fat shredded cheddar or Jack cheese (I find that the kind from Cabot Farms has wonderful flavor and melts without getting stringy.) On a lightly floured work surface roll or pat the dough into a 14" circle. Fit the dough into a lightly oiled 12 or 13 inch deep dish pizza pan. Push the edges up the sides of the pan. Spread the bottom of the dough with the cream cheese, spread salsa over the cream cheese, sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake in a preheated 400°F oven for 20-25 minutes or until the crust is deep brown and the cheese is bubbling. A great way to raise dough in a hurry is to run an empty dishwasher on the rinse cycle. Open the door to allow a small amount of steam to escape, then quickly place your bread or pizza on the upper rack. Close the dough (making sure the machine does not re-start). Check after 15 minutes - your bread or pizza should be ready to bake. From Blanche007@aol.com (Lora Brody) - - - - - - - - - - - - - - - - - - - NOTES : Your crowd loves pizza; your crowd loves Mexican food; your crowd has been known to consume massive amounts of food in a very short time. Here's the answer to all those challenges - in one easy-to-make recipe! You can make the dough several days or even weeks ahead. After the first rise, punch it down, place it in a gallon size heavy duty recloseable plastic bag and freeze. Defrost at room temperature before proceeding. Here is my favorite pizza recipe. I'd be happy to send a sample of my Dough Relaxer to anyone who would like to try it. * Exported from MasterCook * Designer Pizzas Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- warm 3/4 ounce active dry yeast 3/4 cup whole wheat flour 4 1/4 cups flour -- divided -- plus more if needed for kneading 1 tablespoon salt 1/2 cup plain nonfat yogurt 2 tablespoons corn meal 1 tablespoon olive oil 2 pounds yellow onions -- peeled, halved -- cut crosswise into thin slices 1/2 teaspoon salt 1 teaspoon pepper -- freshly ground 1/2 cup dry red wine 1/4 cup red wine vinegar 1 1/8 cups chicken broth 1 tablespoon sugar 1/4 cup Kalamata olives -- pitted & halved 6 artichokes -- hearts, cooked & coarsely chopped 2 1/2 tablespoons lemon juice 1 tablespoon olive oil 4 artichokes -- hearts, fresh, rubbed with lemon halves 2 tablespoons fresh mint sprigs -- minced 1/4 teaspoon salt 2 tablespoons freshly grated parmesan cheese for dough: pour warm water into large mixing bowl; add yeast and stir until combined. Combine whole wheat flour with 2 1/4 cups white flour and salt, stir into yeast mixture 1 cup at a time. Add yogurt and mix until soft and sticky (about 2 minutes). Sprinkle flour onto kneading surface. Knead dough until smooth; about 5 minutes, adding flour as needed to prevent sticking. Place in large oiled bowl, turn; let rise until doubled in bulk, about 1 hour. Punch down, let rise again. Meanwhile, make toppings: for onion marmalade topping, preheat oven to 425F. Warm olive oil in a large cast-iron skillet over medium heat. Add onions, salt & pepper and cook, stirring constantly, until the onions begin to wilt, about 5-10 minutes. Meanwhile, mix wine, vinegar, and broth in non-aluminum bowl. Pour liquid over onions. Sprinkle with sugar and bake until golden brown, about 1 hour. Stir every 5 minutes after 45 minutes have elapsed. Set aside to cool. Divide equally over 4 pizzas. For artichoke topping, put cooked hearts into food processor. Add 1 T. lemon juice, 1.5 t. olive oil and puree until smooth. Reserve. Cut raw hearts into very thin match sticks and put in a glass/ceramic bowl. Add remaining lemon juice and olive oil, mint, salt and pepper and toss to combine. Divide puree equally over 4 pizzas; divide salad equally and top the 4 pizzas with salad. Divide dough into 8 equal balls. Cover (refrigerate or freeze if not using within 2 hours). Preheat oven to 425F. Roll out balls into individual pizzas; place on cornmeal-dusted baking sheets. Top with onion or artichoke topping; bake until dough is golden brown, about 15-20 minutes. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a moderately silly approach to appetizer pizzas, I confess I did not retain the alternative that called for baked eggplant rounds which were supposed to resemble pepperoni slices ... but the crust is good! * Exported from MasterCook * Dill Pickle Rye Bread Recipe By :Ruth Faye Kilgore Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3 cups rye flour 2 packages active dry yeast 1 cup finely chopped dill pickles 1 cup water 1/2 cup liquid drained from dill pickles 1/2 cup buttermilk 1/4 cup vegetable oil 2 tablespoons sugar 2 teaspoons dill seeds 2 teaspoons caraway seeds 1 teaspoon salt Combine flours in a large bowl; stir well. Combine 2 cups flour mixture and yeast in a large mixing bowl; stir well. Combine chopped dill pickle and next 8 ingredients in a medium saucepan. Heat until dill pickle mixture reaches 120 to 130, stirring occasionally. Gradually add liquid mixture to yeast mixture, beating at low speed of an electric mixer until blended. Beat 2 additional minutes at medium speed. Gradually stir in enough remaining flour mixture to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Roll on portion of dough into a 14 x 7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a well-greased 9 x 5 x 3-inch loaf pan. Repeat procedure with remaining portion of dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 350 for 40 to 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Description: "Rye bread filled with chopped dill pickles, dill seeds, and caraway seeds." Source: ""The Nashville Cookbook" - The Nashville Area Home Economics Association - Nashville, Tennessee" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dinner Rolls #6 Recipe By :Oster Deluxe Bread & Dough Makers Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tbls margarine or butter -- softened 1 egg 3 1/4 cups Gold Medal @Better for Bread flour 1/4 cup sugar 1 tsp salt 3 tsp bread machine yeast -- or quick-acting dry yeast 1. Place all Dough ingredients in bread pan in the order listed. Select the Dough Cycle and Press Start. 2. Grease cookie sheet. Divide dough into 15 pieces. Shape each into ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 or 40 minutes or until double. 3. Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush tops with margarine if desired. 15 rolls. From RayMal@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Egg Bread #3 Recipe By :Homemade Bread, Food Editors of the Farm Journal Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday and Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs in shell uncooked Easter egg coloring 1/2 cup milk 1/2 cup sugar 1 tsp. salt 1/2 cup shortening Grated peel of 2 lemons 2 pks. active dry yeast 1/2 cup warm water -- (110 to 115 degrees F) 2 eggs at room temp 4 1/2 cup sifted all-purpose flour -- (about) 1 egg -- beaten Tiny colored candies -- (colored sprinkles) Wash 12 uncooked eggs. Tint shells with egg coloring; set aside Scald milk; add sugar, salt, shortening, and lemon peel. Cool to luke warm. Sprinkle yeast on warm water; stir to dissolve. Add to milk mixture with 2 eggs, slightly beaten, and 2 1/2 cups flour. Beat until smooth. Stir in enough remaining flour, a little at a time, to form a dough that is easy to handle. Turn onto lightly floured board and knead until smooth & elastic, 5 - 8 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place free from drafts until doubles, about 1 hour. Punch down; cover and let rise again until almost doubled, about 30 minutes. Make 2 large braided rings or 12 individual rings as follows: Large Rings: Divide dough into 4 parts. Form each part into a 36 inch rope. On a greased baking sheet, shape 2 ropes into a very loosely braided ring, leaving space for 6 eggs. Repeat with other 2 ropes of dough for a second ring. Insert 6 tinted eggs in spaces in each ring. Individual Rings: Divide dough into 12 parts. Form each part into a ring around a tinted egg. Cover and let rise until doubled. Brush evenly with beaten egg. Sprinkle with tiny decorating candies. Bake in a moderate oven (375 degrees F) 15 minutes for individual rings, 20 minutes for large rings, or until lightly browned. Serve warm. Makes 2 large or 12 individual rings. Note: Easter Egg Bread can be baked the day before. Refrigerate. At serving time, reheat in moderate oven (350 degrees F) 8 minutes. From Nuthatch@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I know this is too late for this year's holiday, but I thought I would post it anyway. This recipe comes from a book called "Homemade Bread" written by the Food Editors of the Farm Journal. Published in 1969, it was giving to me by my sister when I first expressed an interest in baking bread when I was 14 years old. I have not made this recipe for many years, but I do remember it was a hit, especially for the youngsters. * Exported from MasterCook * English Muffin Loaves Recipe By :The American Cancer Society's Healthy Eating Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- divided (3 1/2 to 4) 2 packages dry yeast 1 tablespoon granulated sugar 2 teaspoons salt 1 teaspoon baking soda 2 cups 1% low-fat milk 1/2 cup water 1 1/2 cups whole wheat flour -- (1 1/2 to 2) Cornmeal Combine 3 cups flour, yeast, sugar, salt, and baking soda in a large mixing bowl. In a saucepan over medium heat, combine milk and water. Heat to 120 to 130. Add to flour mixture and beat until well mixed. Stir in whole wheat flour and enough remaining all-purpose flour to make a stiff batter. Grease two 4 x 8-inch loaf pans, then sprinkle with cornmeal. Spoon batter into prepared pans and cover. Let rise in a warm place for 45 minutes. Preheat oven to 400 degrees. Bake loaves for 25 minutes. Remove from pans and cool on wire racks. Slice and toast, if desired. * Approx. per serving: 74 calories; 0.2 grams of fat Yield: "2 Loaves" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Enhancing Pizza Dough Recipe By :Nancy Silver Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Also, my tip for enhancing pizza with those big puffy irregular bubbles: Start a sponge of approximately equal parts by volume of flour, filtered water with an added a pinch of yeast. I maintain this mixture in the fridge like a "sour", but I don't leave it at room temperature for long periods to attract wild yeasts and bacteria as I'm not looking for a sourdough effect. As I use it, I replenish the sponge with equal parts flour and water (no more yeast will be needed) and I allow it to come to room temp briefly just to start the yeasties "feeding frenzy" - then I put return into the refrigerator until next time. When I make pizza dough I take an unmeasured glob of this (I'd guess about 1/4 cup) and break it up for good distribution in the water. Also I decrease the amount of yeast the pizza dough recipe calls for by about 1/2. Not very scientific, but it adds lovely texture and flavor to the dough. If you leave it too long without replenishing and it doesn't react the fresh feeding of flour and water and/or or smells "off" - toss it and start again! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Everyday Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups very warm water -- 100 degrees 2/3 cup honey 2/3 cup canola oil 3 tablespoons dough enhancer 3 tablespoons vital gluten 2 teaspoons sea salt 5 cups fresh ground wheat flour 3 tablespoons yeast ( SAF) Mix this in the BOSCH on setting # 1. Let set until bubbly- at least 15 minutes and no more than 30 minutes. Then add more fresh milled flour until the sides begin to clear, changing to speed #2 when dough gets stiffer. Begin timing your kneading now for 9-11 minutes. Place dough with oiled hands onto oiled countertop. Cover with towel and let set for 25-35 minutes. It will be huge! Put dough into prepared pans and let rise (covered) till just over the top of the pans. Bake at preheated oven of 350 degrees for 30-35 minutes. I make 8 inch loaves, 10 inch loaves and 12 inch loaves- I have to cook the larger loaves about 40 minutes. If you use Kamut it seems to take a few minutes longer too! Take loaves out of pans and let cool on rack. TO BRAID: Take enough dough for one loaf, make three long strips and braid. Enough from one loaf of dough for 2-3 long braids. Let rise for 30 mins, cook at 350 degrees for 25-30 minutes. Serve hot with FRESH COFFEE and enjoy! Description: "Great for breads, rolls, braided rolls and more!" Yield: "2/3 loaves" From Sandi@healthforyouministry.com - - - - - - - - - - - - - - - - - - - NOTES : This is what I use to make up 4-6 loaves for our daily bread. Today I made hamburger buns for the burgers on the grill! * Exported from MasterCook * Floats #2 Recipe By :Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons yeast 1 1/2 teaspoons salt 1/2 cup shortening warm water frying oil Sift flour and salt. Rub in fat and make it resemble bread crumbs. Use a little warm water to mix yeast and add to the flour mixture. Knead lightly until smooth, leave to rise untild doubled in bulk. Cut in pieces and roll into small balls. Allow to rise for 15 min Flatten to 1/4 in thick. Fry in hot oil, drain and serve hot. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fougasse Recipe By :Patricia Wells Serving Size : 5 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse cornmeal for baking sheet 1 1/2 pounds Basic Bread Dough (recipe above) Olive oil or honey for brushing on fougasse Capers olives, and fresh herbs such as thyme, rosemary, and basil, for garnish 1. At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees. 2. Punch down the prepared dough and divide it evenly into 5 pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball of dough into an 8-by-5-inch rectangle. Using a pastry scraper, cut 3 or 4 lengthwise slashes into the bread. 3. Sprinkle a baking sheet with coarse cornmeal, and carefully transfer the rectangles of dough to the baking sheet. Gently pull apart at the slashes. Cover with a clean towel, and let rest for 10 minutes. 4. Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings like olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. Reduce oven temperature to 450 degrees, and bake until golden and crusty, 25 to 30 minutes. From "Jazzbel" ----- Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast Made With Brioche Recipe By :joanm@bigfoot.com Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Whole Milk -- Or Heavy Cream, Or Half-N-Half 4 Lg Eggs 2 Tbsp Sugar -- Or Maple Sugar 1 Tsp Vanilla 1/4 Tsp Salt 1/2 Tsp Nutmeg -- Optional 6 Slices Brioche -- Note 1 Note 1: thick slices brioche (1/2-3/4") -- optionally, you may cut each slice on the diagonal, making two triangles from each whole slice of bread Preheat griddle or large cast-iron skillet. Whisk together cream, eggs, sugar, vanilla, salt, and nutmeg in a shallow-bottom bowl or casserole dish. Place sliced bread flat into dish, ensuring that each piece lays flat in liquid. Turn the slices in the liquid until they are saturated but not falling apart. Melt 2 T. unsalted butter in preheated griddle or skillet. Place bread slices in skillet, ensuring that they are not overcrowded; cook until the underside is golden brown. Turn the bread and cook on the second side until it is golden. Serve immediately or keep warm in a 200F oven while you are cooking the rest of the bread slices. Dust with powdered sugar, if desired. These are excellent when served with maple syrup; bacon, ham, or sausages; and fresh fruit. Makes: 6 slices (3-4 servings) - - - - - - - - - - - - - - - - - - - NOTES : Since we are on the subject of brioche, here is a recipe that I love to make when we have houseguests for breakfast or brunch. I have included it below. I typically like to make a large loaf of brioche in one of the larger-sized loaf pans. If I had a Pullman pan I might try that, too....just to get a uniformly square piece of bread that I could cut for the French toast pieces. Something to try for the future when I get one of those pans... * Exported from MasterCook * Fruit Cocktail Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3 tsp baking powder 1 tsp salt 1/4 cup sugar 1/4 cup butter cut in cubes 3/4 cup milk 1 egg 1 cup well drained fruit cocktail Topping: 1 tablespoon sugar 1 tsp. grated lemon rind 1/4 tsp mace Combine the dry ingredients. Cut in the butter. Mix egg and milk and stir into mixture. Blend in the fruit cocktail. Fill muffin cups 1/2 to 2/3 full. Combine topping and lightly sprinkle over tops. Bake in preheated 425F oven until tested done, about 20 to 25 minutes. Yield about 12 standard. From "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Funky Stuff Fruit Bread Recipe By : Kejah@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup softened butter or margarine 1/2 cup sugar 1 egg 1/4 cup water 1 can crushed pineapple -- (8 1/2 oz.) -- (or 1 cup) with juice 2 1/2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt 3/4 cup chopped dates 1/2 cup drained maraschino cherries -- chopped or cut into fourths 1 cup whole pecans Cream butter and sugar together. Add egg, water, and pineapple. Mix dry ingredients together in another bowl. Stir the dry ingredients and wet ingredients together only until blended, and turn into a 9 X 5 inch loaf pan. Bake at 375 degrees for 55 minutes or until done. You might want to put a tent of aluminum foil over this bread halfway through the baking period to prevent over-browning. - - - - - - - - - - - - - - - - - - - NOTES : I made this yesterday and changed the recipe to suit myself in the process. That makes it a "new" recipe which I am entitled to name, don't you think? My sixteen-year-old daughter Angela wouldn't even try this and griped that I make too many breads with "funky stuff" in them, so I'm naming this recipe accordingly. I really liked it, even if Angela didn't. * Exported from MasterCook * Garlic, Herb And Cheese Pot Loaf Recipe By :Jenna Holst Serving Size : 1 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water (105 to 115) 1 tablespoon active dry yeast 1 tablespoon sugar 2 1/2 tablespoons olive oil 5 3/4 cups unbleached all-purpose flour 2 teaspoons salt 1 1/2 tablespoons minced garlic 1/2 cup minced flat-leaf parsley 2 tablespoons minced scallion greens 2 teaspoons minced rosemary 1 1/2 cups coarsely grated sharp Cheddar cheese 1. In a bowl, combine the water, yeast, and sugar and let stand until foamy, 5 to 8 minutes. Stir in 2 tablespoons of the oil. 2. In a large bowl, combine the flour and the salt and make a well in the center. Pour in the yeast mixture and stir well with a wooden spoon. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny, about 7 minutes. Shape the dough into a ball and transfer it to a lightly oiled bowl; turn the dough ball to coat it evenly with oil. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until it is doubled in bulk, about 1 1/2 hours. 3. Punch down the dough and knead it briefly while it is still in the bowl. Turn the dough out onto a lightly floured work surface and knead again until smooth, 2 to 3 minutes. Return the dough to the bowl and let rest, uncovered, for 20 minutes. 4. Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon of olive oil. Add the garlic and cook over moderate heat, stirring occasionally, until softened but not browned, 1 to 2 minutes; set aside. In a small bowl, combine the parsley, scallion greens, and rosemary. 5. Generously grease a 2 1/2-quart round cast-iron casserole or a 10-inch skillet. Cut off a 1/2-cup-size piece of dough. Using a lightly floured rolling pin, roll the small piece of dough into a 10- to 12-inch round. Fit the dough round in the bottom and 1 inch up the side of the prepared casserole. Roll out the remaining dough to a 22 x 15-inch rectangle. 6. Spread the garlic evenly over the dough, leaving a 1-inch border. Sprinkle the herb mixture on the dough; spread the cheese evenly on top. Starting with a long side, roll the dough into a log. Cut 1 inch off each end and discard. Cut the log crosswise into 8 equal slices. Set 1 slice on its side in the center of the dough-lined casserole and arrange the remaining 7 slices around it. Let the dough rise, uncovered, until it is about 3 inches high, 1 to 1 1/2 hours. 7. Preheat the oven to 350. Bake the bread for 50 to 60 minutes, or until it is golden brown on top. Run a knife around the edge of the casserole to loosen the bread and then turn it out onto a rack. Using a clean kitchen towel, turn the bread right side up and let cool for 10 to 15 minutes before slicing. MAKE AHEAD: The baked bread can be wrapped and frozen for 1 week. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: "1999 Food & Wine" Yield: "1 Round Loaf" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger-Date Pumpkin Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 Tbsp. finely chopped crystallized ginger 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground nutmeg 1/4 tsp. salt 1 cup canned pumpkin 1/2 cup milk 2 eggs 1/3 cup shortening 1 cup chopped pitted dates 1 recipe Spiced Glaze In a medium mixing bowl stir together 1 cup of the flour, sugar, ginger, baking powder, baking soda, nutmeg, and salt. Add pumpkin, milk, eggs, and shortening. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Then beat on high speed for 2 minutes, scraping sides of bowl occasionally. Add the remaining flour; beat till well mixed. Stir in dates. Pour batter into five 4 1/2x2 1/2x1 1/2 inch individual loaf pans or two 8x4x2-inch loaf pans, filling about 2/3 full. Bake in a 350F oven for 35 to 45 minutes for smaller loaves or about 45 minutes for larger loaves or till toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely. Wrap and store overnight at room temperature. Before serving, drizzle with Spiced Glaze. Makes 5 smaller loaves or 2 larger loaves (about 25 slices). Spiced Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and 1/8 teaspoon ground ginger. Stir in enough water (2 to 3 teaspoons) to produce an icing of drizzling consistency. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Dates dress up the flavors you love in pumpkin pie. * Exported from MasterCook * Good Old Southern Popovers Recipe By :The United States Regional Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 1/2 teaspoon salt 3 eggs 1 1/2 cups milk Sift flour and salt into a bowl. Beat eggs, add milk, and stir gradually into flour to make a smooth batter. Beat thoroughly with egg beater. Fill greased custard cups or sizzling hot heavy metal muffin pans 2/3 full. Bake in a very hot oven (450F) for 15 minutes, then reduce to moderate heat (350F) and continue baking 20 minutes or until firm. Makes 12 large popovers. For RICE popovers, use 3/4 cup mashed cooked rice instead of half the flour. Mix and bake as above. The recipe suggested using the popovers as patty shells to hold creamed mixtures. From Lynn E Cragholm - - - - - - - - - - - - - - - - - - - NOTES : The first recipe is from The United States Regional Cook Book published in 1939, in the Southern recipes section. A variation with rice follows the basic recipe. * Exported from MasterCook * Harvest Bread #2 Recipe By :Norm Linde Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1/3 cup butter or margarine 2 large shredded whole wheat cereal biscuits -- crumbled 2 tablespoons honey 2 tablespoons molasses 2 teaspoons salt 2 packages active dry yeast 1/2 cup warm water (105 to 115) 2 cups whole wheat flour 1/4 cup wheat germ 2 cups all-purpose flour -- (2 to 3) Combine first 6 ingredients in a saucepan; heat until butter melts, stirring occasionally. Cool to 105 to 115. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine milk mixture, yeast mixture, and whole wheat flour in a large mixing bowl; beat at medium speed of an electric mixer until blended. Gradually stir in wheat germ and enough all-purpose flour to make a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half. Roll 1 portion of dough into a 14 x 6-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch seams to seal. Place dough, seam side down, in a greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk. Bake at 400 for 25 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 5 minutes of baking to prevent excessive browning, if necessary.) Remove from pans immediately; cool on wire racks. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: ""Let Us Break Bread Together" - St. Michael's Episcopal Churchwomen - Barrington, Illinois" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit & Spice Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. dry yeast 3 cups flour 2 tab. dry milk 1/3 cup coconut 1 teas. salt 3 tab. sugar 1/4 cup oil 1 pkg. cream cheese -- (8 oz.) at room temperature 2 teas. coconut extract 1 can pineapple chunks -- (8 oz.) drained (reserve juice) 1/4 cup reserved pineapple juice Place all ingredients in bread machine on sweet bread setting, using darker than normal crust setting. Dough will appear dry until the cream cheese and pineapple become well blended. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb And Crunch Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 POUND LOAF 1 1/4 c Water 1 1/2 c Bread flour 1 1/2 c Whole wheat flour 2 tablespoon Sugar 2 tablespoon Dry milk 2 tablespoon Margarine or butter 1 1/2 tsp Salt 1 1/2 tsp Dried basil leaves 1 t Dried thyme leaves 2 tsp Yeast 1/2 c Dry roasted sunflower nuts ----- -- 2 POUND LOAF 1 1/2 c Water 2 c Bread flour 2 c Whole wheat flour 2 tablespoon Sugar 2 tablespoon Dry milk 2 tablespoon Margarine or butter 2 tsp Salt 2 tsp Dried basil leaves 1 t Dried thyme leaves 2 tsp Yeast 2/3 c Dry roasted sunflower nuts Place all ingredients in the pan except the sunflower nuts. Add the sunflower nuts at the raisin/nut cycle or 5 to 10 minutes before last kneading cycle. Select basic/white cycle and use medium or light crust colour. Yeast amount is correct though proportionately less than called for in the 1 1/2 pound recipe. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Raisin Bread Recipe By :Better Homes & Garden Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water 1 cup seedless raisins 1/4 cup soft butter or margarine 1/4 cup sugar 1 1/2 teaspoons salt 1/2 cup buttermilk or milk -- scalded 3 3/4 cups sifted flour 2 beaten eggs Soften yeast in warm water. Combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar. Cool to lukewarm. Stir in 1-1/2 cups flour; beat well. Add yeast and eggs; mix well. Add enough of the remaining flour to make a moderately soft dough. Turn out onto lightly floured surface. Knead until dough is smooth and elastic (10-12 minutes.) Place in a lightly greased bowl, turning once to grease the surface. Cover; let it double (1-1/2 to 2 hours) in a warm place. Punch down; divide dough in half, rounding each ball. Cover and let rest 10 minutes. Shape in loaves. Place in two greased loaf pans (7-1/2x3-1/2x2-1/4-inch). Cover; let almost double (45-60 minutes.) Bake in 375 F. oven about 25 minutes; place foil over the top the last 10 minutes, if necessary. Remove bread from pans; cool. Combine 1 cup confectioners' sugar and about 1-1/2 tablespoons milk; use to glaze the loaves. Makes two loaves - - - - - - - - - - - - - - - - - - - NOTES : This is the best raisin bread. I've made it often and my youngest son loves it! * Exported from MasterCook * Honey Wheat Bread #4 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk -- scalded 2 tablespoons canola oil 1/4 cup honey 3/4 teaspoon salt 1 packet active dry yeast 3 cups whole wheat flour 3/4 cup all-purpose flour -- to 1 cup Preheat crockpot (3/12 quart or 5 quart) on high 30 minutes. Combine warm, not hot milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well greased Bread N Cake pan; cover. Let stand for 5 minutes. Place pan in crockpot. Cover and cook on high setting for 2 to 3 hours. Remove pan and uncover. Let stand 5 minutes. Unmold and serve warm. Per slice = 142 Calories, 2.3 gm Fat, 0.6 mg Cholesterol, 117.5 mg Sodium, 26.9 mg Carbohydrate, 3.0 gm Fiber, 5.0 gm Protein. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #11 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holiday and Gift Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Dinner Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups scalded milk 1/2 cup sugar 2 tsp. salt 2 eggs 4 tablespoons butter 2 pkgs. dry yeast 4 cups flour -- (approximately) 1 cup cooked strained squash -- (optional) Beat eggs; add sugar, salt, butter and squash. Over this pour hot milk and stir until butter is melted. When cooled to lukewarm, add yeast; work in flour, just enough that dough can be worked without being too sticky. Knead until smooth. Let dough rise until double, then work out on greased pans. For cloverleaf rolls, put 3 little balls of dough into each muffin tin cup. For regular rolls, place on cookie sheet or pan, approximately 1/2 inch apart. Let rise until double. Bake at 350 degrees until golden brown and brush with butter. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : And here's a "bonus" recipe I found while looking for the potato roll recipe. It sounds so good I thought I'd include it. It's from Alma's Amish Kitchen by Alma Hershberger.