* Exported from MasterCook * Hot Rolls (Potato) Recipe By :Amish-Country Cookbook, edited by Bob & Sue Miller Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. milk -- scalded 1/2 cup sugar 2 eggs 1 T. salt 1 cup mashed potatoes 1/2 cup shortening 2 pkgs. yeast -- dissolved in 1/2 cup warm water 8 cups flour -- approximately Pour scalded milk over shortening, sugar and salt. Add mashed potatoes and cool to lukewarm. Dissolve yeast in warm water and add to first mixture. Then add eggs and flour. Knead until smooth. Let rise until double in bulk. Shape into rolls and let rise again. Bake at 350 degrees 20-25 minutes. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hotcross Bun Loaf Recipe By :Angela Nilsen,Good Food Magazine,BBC Publications food ed Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE FIRST STAGE OF THE DOUGH (sponge) 100 g/strong white bread flour -- 4oz 7 g sachet easy-blend yeast 1 tsp light muscovado sugar 25 Oz lukewarm milk -- 9fl FOR THE DOUGH 350 G strong white bread flour -- 12oz 1/2 tsp salt 50 g butter -- 2oz I level tbsp mixed spice 50 g light muscovado sugar -- 2oz 200 g luxury mixed dried fruits -- 8oz 1 egg beaten FOR THE CROSSES AND GLAZE 2 tbsp plain flour 1 tsp milk 2 tsp castor sugar PREPARATION 20 MINUTES COOKING 40 MINUTES. PLUS 2 HOURS RISING To make the "sponge" In a large bowl, mix together the flour, yeast and sugar, then slowly beat in the milk to make a smooth batter Cover with plastic film and leave for about 20 minutes until frothy . This step is known as a "yeast hatter" and helps to make the loaf softer and lighter. To make the bread Add the rest of the ingredients (putting into the machine in the order preferred by your manufacturer) , make the dough using dough cycle on machine. Butter a 900g/2lb loaf tin. Turn out the dough and knead a few times to knock out any air bubbles. Cut the dough into three equal pieces and shape each one into an oval the same width as the tin and a third of the length of the tin. Place the three pieces in the tin, then put it inside a large oiled food bag, allowing space for the dough to increase in size, and leave for about 45 minutes until risen to about 2.5cm/1inch above the top of the tin. Preheat the oven to 200C/Gas 6/ tan oven 180C from cold (This is about 400F). Make the crosses: take a small piping bag (or use a greaseproof paper bag). Mix the flour with five teaspoons of water to make a smooth paste. Spoon into the piping bag (if you are using a greaseproof paper bag, snip off one corner to make a hole). Pipe three crosses over the top of the loaf (picture 4). Bake in the centre of the oven for 20 minutes, then loosely cover with foil and bake for a further 15-20 minutes. To check the loaf is cooked, remove it from the tin and tap it underneath - it should sound hollow. If it doesn't, return it to the tin and bake for a further 5 minutes, then test again. Remove from the tin and set on a cooling rack. Make the glaze: mix together the milk and caster sugar and brush over the hot loaf . Leave to cool before serving cut into slices and buttered. It is also great toasted for breakfast. From "Vikki Haffenden" - - - - - - - - - - - - - - - - - - - NOTES : I promised a nice recipe when I last wrote and here it is...seasonal and delicious..courtesy of Good Food Magazine which I subscribe to. The "sponge " seems to make it moist and high rising. * Exported from MasterCook * How To Make Bread Machine Mixes Recipe By :Ruth Warren Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Basically I take one morning or afternoon (preferably when not wearing black) and make up about 4 or 5 mixes of my own. I put them in gallon Ziploc bags, label them what they are and where to find recipe and put them in the fridge for the week. So when I get up in the morning I pull a mix out and have my coffee and then start it up. I use the dried egg substitute, dried milk, etc. So all I have to add is my water, oil (if that is fat used), honey or molasses( again if that is called for in recipe), and my yeast. I know these will work, as they are usually tried and true recipes. I find that this way when I have all ingredients out, it is more efficient to measure up mix after mix, also less clean up. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Tea Bread Recipe By :Delia Smith Serving Size : 24 Preparation Time :2:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces raisins 8 ounces currants 8 ounces sultanas 1 4 ounces who candied peel -- 1/4-inch dice 8 ounces Demerara sugar 10 fluid ounces hot tea ( Earl Grey, Lapsang Souchong) -- or ordinary tea 4 ounces pecans (I used walnuts) 1 large egg 2 tablespoons milk 1 pound self raising flour Line 2 x 1 lb loaf tins with baking paper. The evening before, put the dried fruit and peel in a bowl with the sugar and pour the hot tea over it. Cover and leave overnight. Preheat the oven to 325 F / 170 C and toast the nuts for 6 to 8 minutes. Watch they don't burn. Roughly chop them when they are cool. Beat the egg with the milk and stir into the fruit mixture. Sift (I don't bother) in the flour and add the nuts and give everything a good stir. Divide between 2 loaf tins and bake for 1 1/4 to 1 1/2 hours, until the centre is springy. Loosen them with a knife straight away and turn out onto a wire rack to cool. From MarkandSue@highland.cix.co.uk (Mark and Sue Thomas) - - - - - - - - - - - - - - - - - - - NOTES : This is a nice moist loaf with no added fat apart from what is in the nuts. It freezes well. I slice it first and reassemble the slices into a loaf, with the (used) baking paper zigzagging between the slices so that you can get them out one at a time. You can pop them in the toaster to defrost and butter them if you like. I didn't have enough candied peel so I used crystallized ginger instead and I liked it that way. Demerara sugar is a light brown free flowing quite crystalline sugar, but any brown sugar would be OK. No cup measures for this one I'm afraid: It's basically 2 lb of fruit and nuts. 10 fluid oz is 1 1/4 cups. I've made this recipe and I like it. The basic recipe is from Delia Smith, but the instructions and comments are phrased by me. * Exported from MasterCook * Italian Country Loaves 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 -------- ------------ -------------------------------- 1 cup warm water -- (105° to 115°) 1 pkg. active dry yeast 2 cups unbleached all-purpose flour 2/3 cup milk 1 tsp. sugar 3 1/4 cups warm water -- (105° to 115°) 1/3 cup olive oil 1 Tbsp. snipped fresh rosemary -- or 1 tsp. dried rosemary -- crushed 2 cloves garlic -- minced 2 tsp. salt 7 cups unbleached all-purpose flour -- (7 to 71/2) Fresh rosemary sprigs -- (optional) Olive oil -- (optional) In a large mixing bowl stir together the 1 cup warm water and yeast. Let stand about 3 minutes or till mixture looks creamy. Stir in the 2 cups flour, 1/4 cup at a time, the milk, and sugar. Cover and set in a warm place for 4 to 24 hours or in the refrigerator for up to 4 days. With a freestanding electric mixer on low speed or by hand with a spoon, beat the 13/4 cups warm water, the 1/3 cup olive oil, rosemary, garlic, and salt into the yeast mixture. Beat in as much of the remaining flour as you can, 1 cup at a time. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Rub the surface of the dough with a little flour and shape into a ball. Place in a greased bowl, turning once to grease surface. Cover with a towel and let rise in a warm place till double (2 to 3 hours). Punch the dough down. Turn out onto a lightly floured surface. Divide in half. Shape into round loaves, -pulling the top surfaces tight and pinching any seams together under the loaves. Place on a large greased baking sheet sprinkled with corn- meal (or, on parchment paper, if using a bread stone). Cover and let rise till nearly double (about 1 hour). Preheat oven to 400° and adjust 2 oven racks so that one is in the lowest position and the other is in the middle of the oven. If using a bread stone, place it on the middle rack and preheat stone for 30 minutes. Rub loaves lightly with flour. With a sharp knife or clean razor blade, cut a crisscross design atop each loaf, about 1/4 inch deep. Brush rosemary sprigs with additional olive oil, if desired, and place on top of loaves. For a crisper crust, place a broiler pan on the bottom oven rack while the oven preheats. When pan is hot, carefully pour about 1 cup hot tap water into the pan in the oven. Be careful of the hot steam. Leave bread on baking sheet or carefully transfer with parchment paper directly to the preheated bread stone; place in the oven on the middle rack. (If you don't have room to bake both loaves at once, place loaf, covered, in the refrigerator, removing 15 minutes before baking time. Repeat heating broiler pan and adding water for second loaf.) Bake for 40 to 50 minutes or till loaves are deep golden brown and crusty. The water in the pan will evaporate after about 10 minutes of baking time; remove the dry pan to avoid warping. Transfer loaves to wire racks; cool. Makes 2 loaves (16 slices a loaf). From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Cheese Bread #4 Recipe By :Southern Living 1984 Annual Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 cup warm water (110 to 115) 1 egg -- beaten 2 tablespoons butter or margarine -- softened 4 cups all-purpose flour -- divided (4 to 4 1/2) 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon garlic salt 3 small canned or fresh jalapeno peppers -- seeded and chopped 1 cup shredded sharp Cheddar cheese 1 4 ounce jar diced pimiento -- drained 1/4 cup minced onion Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine dissolved yeast, egg and butter; mix until butter melts. Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. Beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough. Turn dough out onto a well-floured surface and knead 1 minute. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Preheat oven to 400. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Corn Muffins #2 Recipe By :Low Calorie/Low Fat Recipes Spring 96, BH&G Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jalapeno pepper -- seeded --and finely chopped --about 4 teaspoons 3 tablespoons cooking oil 1 cup yellow cornmeal 3/4 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 beaten egg 1 cup skim milk 3/4 cups frozen whole kernel corn -- thawed 1/3 cup finely chopped red sweet pepper nonstick spray coating Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg and milk in another bowl. Stir in corn, sweet pepper, and jalapeno mixture. Stir egg mixture into dry ingredients just till moistened. Spray 12 muffin cups with nonstick coating. Divide batter evenly among cups. Bake in a 400F oven for 15 to 20 minutes or till golden brown. Remove from pan. Serve warm. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jewish "Corn" Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 degrees) 1 package dry yeast 1/2 teaspoon sugar 4 teaspoons salt 3 cups Rye Sourdough Starter measured after sti -- See recipe 2 cups gluten flour 3 1/2 cups all-purpose flour -- or as needed Cornmeal -- for sprinkling GLAZE 1 egg white -- beaten with 2 tablespoons water OPTIONAL TOPPING 2 teaspoons Black Caraway seeds (chernushka) Combine 1/2 cup of the warm water, the yeast and sugar and let stand until double in bulk. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour, make a soft dough. Spread 1 1/2 cups flour on a kneading surface and turn the dough out on to it. Knead adding more flour if necessary to make a soft dough that will hold its shape. Do not over-kneed. The dough should be only slightly elastic, ever a bit sticky. Form the dough into a ball and put it in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly floured surface and knead it a few strokes to expel the air. Cover with a towel and let rest for 15 minutes. Divide the dough in half. Form each half into a loaf by flattening it to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape ends of the oval loaves neatly and place them on two cornmeal-dusted baking sheets, seam side down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400F. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with the glaze, exchange shelf positions, and remove the water pan. Bake for 20 or 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. Cool the bread on racks. Description: "The wonderful New York Rye Bread" Source: "Maybe a Better Homes and Garden's magazine" Yield: "2 loaves" From mrosalin@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : Black Caraway seeds can be ordered from G.B.Rayyo International Grocers, 821 Washington Street, Oakland, CA 94607 or from Penzeys Spices,PO Box 933, W19362 Apollo Drive, Muskego, WI 53150 (800) 741-7787 To Audrey Konie who asked for a real Jewish Rye...here's one I've used for a long time. As transplanted East Coasters it reminded us of home. A word of warning, however, store it in a brown paper bag, not plastic, and the crust will stay crisp. The starter takes a couple of days to "work", but I made up a jar of it for my 'fridge and just feed it until I want to bake the bread again. * Exported from MasterCook * King Arthur's Egg Braid Recipe By :King Arthur Flour Company Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp active dry yeast 1 cup warm water 1/2 cup granulated sugar 1 cup warm milk 4 eggs -- at room temperature 1 stick butter or margarine 1 1/2 tablespoons salt 1 1/2 Tbsp cinnamon 7 cups KA Unbleached A-P Flour -- (7 to 9) 12 dyed uncooked eggs Egg wash: 1 egg -- beaten with 1 Tbsp water -- and 1 pinch salt -- to help liquefy the egg --- Icing Glaze 1 1/2 cups confectioners' sugar 3 Tbsp orange liqueur Dissolve the yeast in the water. Stir in the sugar and add 1/2 cup flour. Let this sit for 10 minutes to give the yeast a chance to get going. Add the milk, eggs, butter, salt, and cinnamon. Stir in 4 cups of the flour. Add more flour, until the dough starts to form a shaggy mass. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth and satiny ball. The dough will be a little tacky, but it shouldn't be sticky. Put the dough into a clean bowl and coat it with a little melted butter. This will help prevent the formation of a skin on the dough due to exposure to the air. Cover the dough with plastic wrap or a damp towel. Let the dough rise in a warm spot for 1 1/2 to 2 hours, or until it's quite swollen and puffy- looking. Turn the dough out onto a lightly floured counter and knead it gently to expel any air bubbles. You don't need to actively knead the dough at this point; that will excite the gluten in the dough and make it harder to braid the bread. Divide the dough into 2 pieces and set one aside. Divide the first piece into 3 even pieces. Roll each piece into a rope that is 1-inch in diameter. Braid the set of ropes and shape the braid into a large circle. Place the circle on a greased or parchment paper-lined baking sheet. Repeat with the second piece of dough. Cover the loaves with damp towels and let the wreaths rise for 30 minutes. Preheat the oven to 350 F. Place the eggs on the wreaths and gently press them into the dough. Brush the dough with the egg wash. Bake the loaves for 35 to 45 minutes, until nicely browned. Occasionally, an egg will split in the oven. Use a sharp knife to remove it from the wreath and substitute a dyed hard-boiled egg. Cool the wreaths on a rack and ice when fully cool. Makes 2 wreaths, each yielding 12 large slices. Icing Glaze 1 1/2 cups confectioners' sugar 3 Tbsp orange liqueur Beat the sugar and the liqueur together. The icing should be the consistency of a thick salad dressing. Use a fork to drizzle the icing on the wreaths. Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055 From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : A big, stunning loaf, festive and fancy, ideal for a holiday centerpiece. * Exported from MasterCook * Kiwi 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 1 Tbs. baking powder 1 tsp salt 1/3 cup sugar 1 tsp cinnamon 1 egg 1 cup milk 1/4 cup oil 2/3 cup ripe peeled chopped kiwi fruit Combine wet ingredients. Combine dry ingredients. Combine both mixtures together, don't over blend. Stir in kiwi fruit. Fill muffin cups 1/2 to 2/3 full Bake in a preheated 400F until tested done, about 20 to 25 minutes. About 12 standard muffins From "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Sourdough Bread Recipe By :America's Bread Book, Mary Gubser Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- at room temperature 1 cup sugar Grated rind of 1 lemon -- * 2 eggs 2 1/2 cups flour 1/2 tsp salt 3/4 tsp baking soda 1/3 cup lemon juice -- * 1/3 cup water -- * 1 cup sourdough starter made with white flour Confectioner's Icing made with lemon juice * I used the rind and juice of 2 medium lemons. They yielded a little bit more than 1/3 cup of juice. I added enough water to end up with the required 2/3 cup liquid. **I applied the icing after the loaf had fully cooled. Instead of melting into the loaf, the icing stayed solid while drizzling down the sides. This is just another option for flavor and presentation. Preheat oven to 350F. Butter a 9 inch loaf pan. Cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, salt and baking soda. In a small bowl combine the lemon juice and water. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Fold in the sourdough starter until batter is smooth. Pour into the loaf pan and bake 1 hour, or until bread tests done. Leave the bread in the pan and place on wire rack 10 minutes. Turn out and brush with the Confectioner's Icing while warm**. Quick bread is much easier to slice after it has cooled. Confectioner's Icing: Combine 1 cup confectioner's sugar with 2 tsp lemon juice and enough water to make a creamy frosting. From ehgf@primenet.com - - - - - - - - - - - - - - - - - - - NOTES : Last year I made a sourdough banana bread from "World Sourdoughs from Antiquity". To use sourdough starter in something sweet seemed intriguing. The result was a moist banana bread with a distinct "cheesecake-like" flavor. Yesterday while trying to find ways to use up some active starter, I made another sweet batter bread with the same complimentary cheesecake flavor as a result. Thought others might be interested in this use of starter since it is a quick and easy way to use starter and gives a different dimension to good, but sometimes ordinary quick breads. Here is the recipe I tried yesterday. * Exported from MasterCook * Light And Lively Biscuits Recipe By :Lottie Mae Franklin Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon sugar 2 tablespoons butter or margarine 2 tablespoons shortening 3/4 cup 1% low-fat cottage cheese 1 large egg -- lightly beaten 1/2 cup chopped cooked ham 1 tablespoon butter -- melted Combine first 5 ingredients in a medium bowl; cut in butter and shortening with pastry blender until mixture is crumbly. Combine cottage cheese and egg, beating well. Add mixture to flour mixture, stirring until dry ingredients are moistened. Stir in ham. Turn dough out onto a floured surface; knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 1 3/4-inch biscuit cutter. Place on greased baking sheets. Brush with melted butter. Bake at 425 for 12 minutes or until golden. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: ""New Additions and Old Favorites" - Canterbury United Methodist Church - Birmingham, Alabama" Yield: "26 Biscuits" - - - - - - - - - - - - - - - - - - - NOTES : You'll enjoy the convenience of these easy ham biscuits. Chopped cooked ham is stirred directly into the biscuit dough. Mmmmmm!!! * Exported from MasterCook * Matzah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup whole wheat flour water Preheat oven to 450 F. Line two large baking sheets with parchment paper. Mix flours and add water until you have a soft, kneadable dough. Knead about 5 minutes. Let dough rest a couple of minutes. Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven. Bake until crisp and buckled - about 3 minutes. Cool before serving. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - NOTES : This matzoh is not in accordance with Passover law. 'Legal' Passover matzoh is made from wheat grown in special fields, processed by special mills and the dough must not rise for more than 18 minutes. More than 18 minutes would encourage natural fermentation. Thus, this version is not appropriate for a Passover seder. Still, it is rustic, historic and fun. * Exported from MasterCook * Matzah #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Matzo Meal -- Or Cake Meal 1 1/2 C Water 1/2 Tsp Salt -- Optional Preheat oven to 475 degrees. Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable. Knead dough and roll out and fold a couple of times. Cut dough into 8 pieces. Roll out each piece as thinly as possible between 2 sheets of wax paper. Cut into rounds or squares and prick surface of dough well with a fork. Work leftover dough pieces back together to make 1 or 2 more rounds. Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on a cooling rack. Makes 8 to 10 pieces. Per serving: 89 calories, no fat, no cholesterol. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzah #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour -- * 1 Cup spring water -- (approximately) * (preferably freshly ground with the coarsest bran sifted out; either hard whole wheat flour or spelt flour) You will need a medium sized bowl, a rolling pin, a fork, or a metal comb or other utensil for making holes in the breads, and quarry tiles to fit on the rack of the oven or one or two baking sheets. Place tiles or baking sheets on the bottom rack of the oven and preheat oven to 425. When the oven is hot place 2 cups flour in a medium sized bowl and stir in water until a kneadable dough forms; you may have to add a little more flour or water, depending on your flours. Turn the dough out onto a lightly floured surface and knead very quickly and vigorously until smooth, about 3 to 4 minutes. (Although you are trying to get the dough into the oven quickly, the time spent kneading is important, as it makes the dough easier to roll out very thin.) Cut the dough into 12 equal pieces and flatten with lightly floured hands. Work with one piece of dough at a time, keeping the others covered with plastic wrap. On a lightly floured surface roll out one piece of dough as thin as possible. Prick it all over with a fork or a sharp toothed comb, and then try to stretch it slightly to widen the holes you have made. Transfer to the quarry tiles or baking sheet, placing it to one side to leave room for more breads and bake for 2 and 1/2 to 3 minutes, until golden on the bottom and starting to crisp around the pricked holes. Meanwhile, continue rolling out the dough, placing each bread in the oven as it is ready. If you are working with a partner, one should roll out the dough while the other pricks, stretches and bakes the breads. This will be much easier to get the breads baked in time. If your oven is small, you may not be able to fit in enough breads at once to get them done in time. If so, you can bake some of the breads on the your stove top in a dry skillet, to get them all started baking within the 18 minute time limit. For a traditional crisp, dried matzoh, leave the breads out on a rack to cool completely and to dry. With the small amount of dough this recipe makes, you can get all the breads into the oven if not completely baked) in less than eighteen minutes from when we first add water to the flour. the recipe assumes that you wish to make matzoh within the time limit; without a large commercial oven, and several helping hands for the rolling out, you must begin with a small amount of dough to get all the breads done in time. To make more, make the recipe again a second time. If you aren't worried about complying with the time limit, you can bake in larger batches. Alternatives: If you prefer salted breads, stir in 1 teaspoon of salt into the flour, then add the water. You can add a little olive oil to the dough if you wish. Matzoh made with salt and oil is still matzoh, but not appropriate for a Passover seder (there is no need to rush these breads). Makes 12 thin breads approximately 8" in diameter. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Elephant Ears (Or Crispy Cinnamon Rolls) Recipe By :Dan Erwin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** One individual suggested using a small cinnamon roll (referring to any recipe you would use to make cinnamon rolls) and rolling it between waxed paper, then lightly painting it with melted butter or margarine, then sprinkling brown sugar and finely chopped pecans on it, then rolling it again on the waxed paper, transporting it onto a parchment paper and baking it. I baked it at 400 degrees for 12 minutes. The dough ended up at about 1/16" thick before baking; after the baking they were nearly 1/8", and after cooled, crisp, crunchy and delicious. The brown sugar had been caramelized. I would imagine that the fact that it was baked on an AirBake pan prevented any burning. Anyway, I ended up with 22 of then, at approximately 8" diameter. I would strongly suggest that anyone who is diet-minded definitely not make them--------THEY'RE ADDICTIVE !!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nashville House (in) Fried Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt milk -- 1/4 c sugar 2 2/3 pkg dry yeast -- (1/6 cup) -- 1/2 c lard or shortening 6 t salt 7 c flour -- (7 to 9) Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and drop into hot fat. This recipe will make about 7 dz. biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If fat should be too hot, the biscuits will be soggy in the center. Now allow plenty for each person, as these are goooood. Especially warm with warm apple butter. They served with a sourish cole slaw to act as a foil for the sweet biscuits and apple butter. Left overs are good for breakfast, heated in microwave a few seconds. From Ruth Warren - - - - - - - - - - - - - - - - - - - NOTES : Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and drop into hot fat. This recipe will make about 7 dz. biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too h igh. The fat should be slightly hotter than 350 degrees F. If fat should be too hot, the biscuits will be soggy in the center. Now allow plenty for each person, as these are goooood. Especially warm with warm apple butter. They served with a sourish cole slaw to act as a foil for the sweet biscuits and apple butter. Left overs are good for breakfast, heated in microwave a few seconds. From Ruth Warren * Exported from MasterCook * No-Knead Herb Sandwich Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water (105 to 115F) 2 packages Fleischmann's(r) Active Dry Yeast 3/4 cup warm milk (105 to 115F) 1/4 cup butter or margarine -- softened 3 tablespoons sugar 2 tablespoons instant toasted onions 1 tablespoon dill weed 1 tablespoon poppy seeds 1 teaspoon salt 4 cups all-purpose flour Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and flour to make very stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Stir for 1 minute. Spoon into greased 9- x 5-inch loaf pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #7 Recipe By :OUR DAILY BREAD, Stella Standard Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rolled oats -- (old-fashioned) 1/2 cup honey -- (or molasses if you like it dark) 1 Tblsp salt 1 Tblsp butter 2 cups boiling water 1 envelope yeast -- (approx 1 Tblsp bulk dry yeast) 1/4 cup lukewarm water 1 cup oat flour -- (you can make this in your food processor from more rolled oats) 2 1/3 cups whole wheat flour Combine rolled oats, honey (or molasses), salt, butter, & boiling water & stir until well mixed. Let rest. Meanwhile, dissolve the yeast in the lukewarm water until frothy. Stir the oat flour into the rolled oat mixture; when it's lukewarm, add the yeast. Beat well and add the whole wheat flour. Beat 2 or 3 minutes, then set it to rise in a pan of warm water, covered with a towel. When the dough is light and double in bulk, beat it down and put it in two small greased (sprayed) bread pans; set in a warm place to rise again. When risen, put the pans in a cold oven. Set the heat at 375* and bake 25 minutes, then turn the heat down to 350* and bake 20 minutes more. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Brown Bread Recipe By :Carol Lee Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1/2 cup all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 1/2 cup molasses 1 cup raisins Combine first 4 ingredients in a large mixing bowl; stir well. Add buttermilk and molasses; beat at low speed of an electric mixer until blended. Stir in raisins. Spoon batter into 2 greased and floured 1-pound coffee cans. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes. Remove from cans; cool completely on wire racks. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: ""Fellowship Family Favorites Cookbook" - Word of Life Fellowship - Schroom Lake, New York" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Dinner Rolls Recipe By :The Wooden Spoon Book of Old Family Recipes - Marilyn M. Moo Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- heated to hot 1/4 cup sugar -- plus 1 teaspoon sugar 4 tablespoons (1/2 stick) unsalted butter -- softened 1 1/4 teaspoons salt 1 envelope active dry yeast (not fast-acting) 1/4 cup warm (100 to 105) water 1 large egg 3 1/2 cups unbleached all-purpose flour -- (3 1/2 to 4) 2 tablespoons melted unsalted butter 1. In a medium mixing bowl, pour the milk over 1/4 cup of the sugar, the softened butter, and the salt. Stir to melt the butter. Let cool to warm. 2. Meanwhile, in a small measuring cup, mix the yeast with the warm water and the remaining 1 teaspoon sugar. Let stand until foamy, about 5 minutes. 3. When the milk mixture has cooled to warm, add the yeast mixture, the egg, and 2 1/2 cups of the flour. Beat well with a wooden spoon to form a satiny smooth batter. Add enough of the remaining 1 to 1 1/2 cups flour to make a somewhat sticky dough that leaves the sides of the bowl. Turn out on a lightly floured surface and knead lightly until smooth and elastic, letting the dough pick up only enough flour to prevent sticking. 4. Place the dough in a buttered bowl, and turn once to butter the top. Cover with plastic wrap and let stand until doubled, 1 to 1 1/2 hours. 5. Punch down the dough; divide into 3 parts. Working with 1 part at a time, roll out to a 12-inch circle on a lightly floured surface. Spread with 1/3 of the melted butter. Cut, as for pie, into 8 equal wedges. Roll each wedge from the wide end to the point and place, point-side down, on a nonstick or greased baking sheet. Curve the ends slightly to form a crescent shape. Cover with plastic wrap and let rise until doubled, about 1 hour. 6. Meanwhile, preheat the oven to 375F. 7. Bake the rolls in the oven until evenly browned, 12 to 15 minutes. Serve hot. Yield: "2 Dozen" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Oatmeal Bread 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats (Do not use instant) 1 cup boiling water 1/2 cup warm water (105 to 115) 2 packages dry yeast 1 teaspoon granulated sugar 1 cup warm 1% low-fat milk 1/4 cup packed dark brown sugar 1 tablespoon salt 4 cups bread flour -- divided (4 to 5) Combine oats and boiling water in a saucepan and cook over low heat until thickened, stirring constantly. Let stand until cool. Combine warm water, yeast, and granulated sugar in a small bowl and mix well. In a large bowl, combine oatmeal, milk, brown sugar, salt, and yeast mixture and mix well. Add 4 cups bread flour, 1 cup at a time, mixing well after each addition. Add enough remaining 1 cup flour to make a medium dough. Shape into a ball. Place dough into a well-greased large bowl, turning to grease surface. Cover and let rise for 1 to 1 1/2 hours or until doubled in bulk. Punch dough down and shape into 2 loaves. Place loaves into two greased 5 x 9-inch loaf pans. Cover and let rise until doubled in bulk. Preheat oven to 375F. Bake for 45 to 50 minutes. Remove from pans and cool on wire racks. * Approx. per serving: 79 calories; 0.4 grams of fat Yield: "2 Loaves" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Oatmeal Bread #2 Recipe By :Sunset(r) Breads Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water (about 110 degrees) 1 cup plus 2 tablespoons warm milk (about 110 degrees) 2 tablespoons butter or margarine -- at room temperature 2 tablespoons honey or molasses 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup quick-cooking or regular rolled oats 1 large egg -- lightly beaten 3 cups all-purpose flour Melted butter or margarine 1. Sprinkle yeast over warm water in a large bowl; stir briefly. Let stand until foamy (about 5 minutes). 2. Add milk, butter, honey, salt, cinnamon, oats, and egg; stir until mixture is blended. Stir in 2 cups of the flour. 3. Add remaining 1 cup flour. Beat vigorously with a heavy spoon until dough pulls away from sides of bowl but is still soft and sticky. 4. Turn batter into a well-greased coffee can (26 oz. size). Cover with well-greased plastic lid. (At this point, you may freeze for up to 2 weeks. 5. Let rise in a warm place until batter pushes off lid (1 to 1 1/2 hours; 6 to 8 hours if frozen). 6. Bake in can, uncovered, on lowest rack of a 350 degree oven until crust is well browned (about 50 minutes). Lightly brush crust with butter. Let cool in can on rack for 5 minutes; turn out onto rack and let cool upright. NOTES: BATTER BREAD is made from very soft yeast dough, almost like a batter, as the name indicates. Vigorous beating takes the place of kneading and the bread rises only once. The loaf is baked in an ordinary coffee can (26 oz. size). The can offers support for the soft dough during rising and also gives the bread its distinctive shape--tall, round, and domed. Be sure your coffee can still has its plastic lid; it's useful at two different stages. First, it seals the batter in the can for freezing if you want to prepare the dough ahead of time and bake the bread later. Second, the lid tells you when the dough is ready to bake--it pops off! If the lid comes off before the dough reaches the can rim, don't worry; simply replace the lid and wait until the dough pushes it off. Yield: "1 Loaf" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Milwaukee Rye Bread Recipe By :New Complete Book of Breads, Bernard Clayton, J Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 cups medium rye flour 1 package dry yeast 1 tablespoon caraway seeds. 1 1/2 cups warm water (105 - 115 degrees) --- dough: 1 cup hot water 1/4 cup molasses 2 tablespoons caraway seeds (divided) 1 egg -- room temperature 1 tablespoon salt 2 cups rye flour 4 cups bread or all-purpose flour -- approximately 3 tablespoons vegetable shortening 1 egg -- beaten, mixed with 1 tablespoon milk This is the recipe for Old Milwaukee Rye Bread from "New Complete Book of Breads" by Bernard Clayton, Jr. Someone asked that I post it. I include the introductory paragraph because I find it interesting. Old Milwaukee Rye bread has become a delicious classic in my kitchen. It was one of the first loaves of bread to come from my oven when I started baking, and it had been a favorite ever since. Over the years, it has become a classic (and a favorite) in other kitchens as well. "It begins with a sponge (or sour) rising and falling in a bowl under a taut plastic wrap that will bubble to its maximum goodness in about three days, give or take a few hours. After a day or so, a whiff of the fermented sponge will make manifest the historic relationship between the baker and the brewer. "I have baked hundreds of loaves of Old Milwaukee Rye, and each time I have done so, I have had a warm thought for Bernadine Landsberg of Milwaukee, who sent me the recipe a long time ago. "The dough can be fashioned into 2 large round loaves - good for husky sandwiches - or 3 or 4 long slender loaves, ideal for slicing thin to serve at a buffet or brunch. "Note: this is a large amount of heavy dough for food processors. I suggest doing just half of the recipe for that method." Baking sheet 1 baking sheet greased, Teflon, or sprinkled with cornmeal, or 2 baguette pans, greased. (note from PAT: I use 2 hearth rye bread pans from King Arthur.) Preparation: 1 - 3 days To make the sponge, in a large bowl, measure the rye flour, yeast, seeds, and water. Blend well with 25 strokes of a wood spoon. Cover the bowl snuggly with plastic wrap so the sponge loses none of its moisture, which will condense on the plastic and fall back into the mixture. The dark brown pastelike batter will rise and fall as it develops flavor and a delicious aroma. Stir once each day. (Note from PAT: although I have made this several times, the sponge has never been dark brown. Both at this point and with the finished loaves, I get light to medium brown.) The sponge, which will resemble a wet mash that's too thick to pour and too thin to knead, may be used anytime after 6 hours although the longer the better - up to 3 days, when it will have ceased fermentation. If it fails to bubble up after falling back anytime during the 3-day period, don't think it is dead. It's not. It's just resting but gaining flavor all the time. By hand or mixer 20 minutes To make the dough, on bake day, uncover the bowl and add the water, molasses, 1 tablespoon caraway seed, salt, rye flour, and about 2 cups white flour. Beat until smooth, about 100 strokes or 3 minutes with the mixer flat beater. Add the shortening. Stir in the balance of the white flour, 1/2 cup at a time, first with the spoon and they by hand or with the mixer dough hook. The dough should clean the sides of the bowl but it will be somewhat sticky, thanks to the perverse nature of rye flour. Kneading 8 minutes. Turn the dough out into a floured work surface and knead by hand (with the help of a dough blade) or under the mixer dough hook. If by hand, knead with a strong push-turn-fold rhythm until the dough is smooth. Add sprinkles of white flour if necessary to control stickiness. By processor 5 minutes Prepare the sponge, as above. Attach the plastic blade. Reduce this size of this recipe because the dough is do heavy. Pour the sponge into the processor work bowl and add the hot water, molasses, 1 tablespoon caraway seeds, salt. Pulse to blend into a light batter like dough. Add all of the rye flour. Pulse. Add the shortening. With the machine on, measure in the white flour, 1/4 cup at a time. Add the last portion with care - no more than necessary to create a ball of dough that will ride the blade around the work bowl, cleaning it as it whirls. Kneading 45 seconds. Leave the machine running and knead for 45 seconds. The dough will be some what sticky when it comes from the work bowl but a few sprinkles of white flour will make it easy to shape into a ball. First Rising 1 hour Place the dough in a greased bowl and place plastic wrap over the top of the bowl. Leave at room temperature until the dough has doubled in bulk, about 1 hour. (If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising times by half.) Punch down 10 minutes Punch down and let rise for an additional 10 minutes. Shaping 6 minutes Divide the dough. For 2 round loaves, mold each into a smooth ball and place on the baking sheet. Flatten the tops slightly. For a long slender loaf, roll the piece under the fingers and palms so that it stretches lengthwise to become a baton, a French word that graphically describes the shape. Place the pieces side by side on the baking sheet or in the special twin pans made primarily for French baguettes. Second rising 40 minutes. Cover the loaves with wax paper. Leave until loaves have doubled in bulk, about 40 minutes. Preheat. Preheat the oven to 375F 20 minutes before baking. Baking 375F 40 minutes. Rye loaves should have the traditional design cut with a sharp knife or razor blade. Carefully slash 3 or 4 diagonal cuts across the top of each long loaf. For the found loaves, cut a tic-tac-toe design or 3 or 4 parallel cuts across the top of the loaves. Brush the tops with the egg-milk wash for a shiny crust (or water for an unglazed one). Sprinkle the moist glaze with 1 tablespoon caraway seeds (which will stick better on the egg glaze). Bake the loaves for about 40 minutes or until they test done - tapping the bottom crust yields a hard hollow sound. The loaves will be dark brown, almost blank. If the loaves appear to be browning too quickly, cover with a piece of foil or sack paper. (if using a convection over, reduce heat by 40F.) Final step Removed from the oven and allow to cool on metal racks. This bread keeps for at least a week or more in a plastic bag, and freezes for months at 0F. From "Phyllis Tesch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rolls Recipe By :Hebrew Academy Of Long Beach Women's Leage Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 pkg. active dry yeast 1 C. lukewarm water 2 T. sugar 1 1/2 tsp. salt 3/4 C. whole eggs -- (about 3) 6 T. oil 4 C. all purpose flour -- (4 to 5) 1 egg -- well beaten, for wash ----- Filling: 1 C. finely chopped onion 1 tsp. salt 1 T. poppy seeds 1 1/2 tsp. caraway seeds 1 cup dry bread crumbs 1/4 cup oil Yield: 24 rolls 1. In a bowl soften yeast in lukewarm water. Stir in sugar,salt, eggs, oil and enough flour to form a stiff dough. 2. Knead on a floured surface until smooth and elastic, about 5 minutes. Place dough in a greased bowl and turn to grease top. Let rise, covered, in a warm dry place until doubled in bulk, about 1 hour. 3. Punch down and knead on a floured surface and roll dough into a 18 x 24 inch oblong. Cut dough into twelve 6x13 inch pieces. 4. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over again from the other side. 5. Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half. 6. Brush rolls with the egg wash and sprinkle with remaining onion mixture.* Let rise, covered, in a warm place until doubled in bulk, about 30 minutes. 7. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes. *The onion rolls can be frozen at this point. When ready to bake, place frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm place until doubled in bulk, about 1 hour. Then bake as directed. From ptj - - - - - - - - - - - - - - - - - - - NOTES : The Melting Pot ( Hebrew Academy Of Long Beach Women's Leage) They claim this recipe is from the restaurant. The restaurant referred to is Ratner's, a kosher dairy restaurant in New York. * Exported from MasterCook * Orange-Glazed Chocolate-Orange Sweet Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Holiday and Gift Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk -- whole 7 tablespoons orange juice -- divided -- 1/4 c. + 3 T 10 tablespoons butter -- divided -- 1/4 c. + 6 T, room temperature 2 eggs -- large 3/4 cup sugar -- divided -- 1/4 + 1/2 1 tablespoon orange peel -- grated 1 teaspoon salt 1 tablespoon active dry yeast 4 cups flour 2/3 cup semisweet chocolate chips 1/2 cup whipping cream 2 tablespoons Cointreau -- or orange juice 1 1/4 cups powdered sugar Butter two 9" diameter cake pans. Combine milk, 1/4 cup orange juice & 4 T. butter in heavy small saucepan. Stir over medium heat until mixture registers 120F on thermometer. Whisk eggs, 1/4 cup sugar, orange peel & salt in large bowl. Gradually whisk in heated milk mixture. Add yeast, then flour, mixing until dough is moist. Knead dough on floured work surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes. Punch down dough and divide in half. Roll 1 piece on floured work surface into 12 x 18" rectangle. Spread with 3 t. butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up from 1 long side; pinch log at seam to seal. Slice log into 12 rolls; place rolls, cut side down & side by side, in single layer in one prepared pan. Repeat with remaining dough, butter, chocolate chips & sugar. Cover rolls loosely; let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 375F. Stir cream and Cointreau together; drizzle evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes. Cool 15 minutes. (Can also be made 1 day ahead; cool completely in pans. Cover & store at room temperature...rewarm in 350F oven until heated through, about 10 minutes. I have also frozen these, wrapped securely in zipper freezer bags, they came through fine.) Whisk powdered sugar with enough orange juice to make a thick glaze, adding 1 T. juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a great Easter brunch recipe ... can be baked ahead and reheated/iced that morning. NOT a cinnamon roll recipe (grin!) * Exported from MasterCook * Pain Au Riz Recipe By :Cecile Chemin' Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 1/3 cup molasses -- (see note) 2 tablespoons butter 2 teaspoons salt 2 packages dry yeast 4 cups bread or all-purpose flour -- (approximately) 1 egg 2 cups cooked and cooled rice 1/2 cup currants Note: There is a choice between unsulphured molasses (Plantation, Golden Harvest, etc.) which has a distinct and assertive flavor, or a milk molasses such as Br'er Rabbit, either light or dark. Baking pans: 2 medium (8" X 4") loaf pans, greased or Teflon. Two mixing and kneading directions are given: (1) by hand or mixer, and (2) by processor. By hand or mixer, 5 minutes. In a medium saucepan, warm the milk, molasses, butter, and salt. In a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend. Pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with the mixer flat beater. While beating, add the egg, rice, and currants. Kneading, 8-10 minutes. Add the remaining flour, a little at a time, until the dough forms a solid mass and pulls away from the sides of the bowl, about 10 minutes by hand, or 8 minutes under a dough hook. The dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. Refrain from using too much flour. Keep the dough elastic and not a hard ball. By processor, 2 minutes. Attach the plastic dough blade. Add the milk, molasses, butter, salt, and yeast to the work bowl. Pulse once to mix. Add 2 cups flour. Pulse. Add the egg and then the rice and currants. Pulse to blend. Add the flour through the work tube, with the processor on, 1/2 cup at a time. Kneading, 45 seconds. When the dough cleans the sides of the bowl and forms a ball riding on top of the blade, process for 45 seconds to knead. First rising. Place the dough in a greased bowl, cover with plastic wrap, and put aside at room temperature to double in volume, about 1 hour. Shaping, 15 minutes. Remove the dough from the bowl, cover with a cloth, and allow to rest for 10 minutes. Cut the dough into two pieces. Form rectangular loaves, the length of the pans. Place the dough in the pans and press down with your fingers to push the dough into the corners and level. Second rising, 45 minutes. Cover the loaves with waxed or parchment paper and leave to rise at room temperature until the dough reaches 1 inch above the edge of the pans, about 45 minutes. Preheat the oven to 400F, 20 minutes before baking. Baking, 400F, 35 minutes. A design cut in the top of the loaves will make them more appealing. Cut with a razor blade the length of the loaf, or make 4 or 5 diagonal cuts. Place the loaves on the middle or lower shelf of the oven and bake for 35 minutes, or until the loaves test done when tapped on the bottom with a forefinger. Final step. Turn out from the pans onto a metal rack to cool. The bread's dark deliciousness may surprise you when sliced. From Lynn E Cragholm - - - - - - - - - - - - - - - - - - - NOTES : Pain au Riz is a brown loaf, thanks to molasses, and speckled throughout with cooked grains of rice and black currants. It is a delicious, different kind of bread that is great for sandwiches, toasted for breakfast, and for snacks in between. It is a French creation, one of Cecile Chemin's, a fine cookbook author. * Exported from MasterCook * Peach Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit & Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup lukewarm milk 1/4 cup sugar -- * see note 1 teaspoon salt 1 package yeast -- (2 1/4 teaspoons) 1 egg -- slightly beaten 1/4 cup softened butter/margerine/shortening 3 1/2 cups flour (depends on the humidity) -- (3 1/2 to 3 3/4) --- filling 4 fresh ripe peaches -- washed and thinly * sliced, unpeeled (4 to 6) 1/2 cup sugar -- (1/2 to 1) 1 tablespoon cinnamon 1 tablespoon powdered sugar lemon or orange juice (about 1/4 cup) to sprinkle on fruit --- glaze -- (optional) --- 1/3 cup apricot jam 1 tablespoon hot water * (the recipe states you can double the sugar for a sweeter dough, but IMHO 1/4 cup is just fine) ** (you can peel them if the skins are really thick or you're allergic to the fuzz) (makes 2 breads) mix the milk, sugar, salt and yeast, stirring until the yeast is dissolved. Stir in the egg and butter. Add half of the flour and mix well. Add the remaining flour and mix until dough begins to pull away from the side of the bowl. Turn out onto a floured surface and knead until blistered (their term - I knead it for about 5 minutes or so). Place in a greased bowl, turning once to coat. cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down, let rise again until almost double, about 45 minutes. Divide dough in half and press into 2 greased 8 inch square cake pans. Arrange the sliced peaches, overlapping one another in straight rows. To keep the peaches from turning black, sprinkle with lemon or orange juice. Sprinkle this with the mixture of cinnamon and confectioners sugar. cover and let rise until double in bulk, about 30 minutes. Bake in a 400 degree oven for about 25-30 minutes. Sprinkle with powdered sugar (a favorite in Baltimore) or add the glaze as soon as it is taken from the oven. I keep what's leftover (which usually isn't much) in the fridge to keep the peaches from spoiling... From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : this recipe is called "peach bread" and in the Baltimore area, this is also sold as "peach bread" - it sort of qualifies as bread in the sense you make yeast dough up for it....no matter what you want to call it, it's good, IMHO..it's from a newspaper that has long since gone down the tubes (yes, the same one the strawberry bread recipe came from) and there's no author.... * Exported from MasterCook * Perfect Potato Bread Recipe By :The Wooden Spoon Book of Old Family Recipes - Marilyn M. Moo Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium russet potato -- peeled and grated 3 cups cold water 1/4 cup plus 1 teaspoon solid vegetable shortening 1/4 cup sugar 1 tablespoon salt 1 envelope active dry yeast (not fast-acting) 1/2 cup warm (100 to 105) water 8 cups unbleached all-purpose flour -- (8 to 9) 1. Place the grated potato and the 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce the heat, cover, and simmer until the potato pieces are very soft and begin to break apart, 30 to 45 minutes. Remove from the heat. 2. Stir in 1/4 cup of the shortening, the sugar, and the salt. Let cool to lukewarm. 3. In a large bowl, sprinkle the yeast over the warm water. When the potato mixture has cooled, add it to the yeast mixture. Add 4 cups of the flour and beat well with a wooden spoon. Gradually add enough of the remaining flour (4 to 5 cups) to make a soft dough. Turn out on a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. 4. Rinse the bowl with warm water; dry the bowl. Grease the bowl with the remaining 1 teaspoon shortening. Place the ball of dough in the bowl, and turn the dough to grease the top. Cover and let rise until doubled, about 1 hour. 5. Punch down the dough. Divide into 3 parts. Shape each part into a ball and place in well-greased round pans, such as pie tins. Cover and let rise until doubled, about 45 minutes. 6. Meanwhile, preheat the oven to 400F. 7. Sift a light dusting of flour over the risen loaves. Bake in the oven until they are browned on top and sound hollow when tapped on the bottom, 30 to 35 minutes. Cool on wire racks. NOTE: Many recipes for potato bread start with mashed potatoes, but this calls for a boiled grated potato--more convenient if you don't serve mashed potatoes that often. The bread is delicious. Yield: "3 Loaves" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pina Colada 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 -------- ------------ -------------------------------- 1/2 cup sugar 1 egg 1/4 cup margarine -- softened at room temperature 1 cup sour cream 1/2 tsp rum extract 1 tsp baking powder 1/2 tsp. baking soda 1/2 tsp salt 1 1/2 cups flour 1 small can crushed pineapple well drained 1/2 cup flaked coconut Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or cups, filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins From "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Baking Techniques Recipe By :ehgf@primenet.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** -Always use a fairly high heat i.e. 400-450 degrees for a crisp crust. Professional pizza ovens use even higher heat. -A "pizza stone" preheated helps crisp the crust, but is not essential. -For a "Sicilian" or thick crust pizza simply allow your rolled or stretched out dough to rise a bit before topping. I usually bake it in a pan. Your pizza will be less dense and chewy than the thinner type. -This trick comes from "Secrets of A Jewish Baker". Place all your toppings except for the cheese on the dough. Place in preheated oven. Bake pizza until the edges of dough start to brown. You can probably allow it to bake about 10 minutes before checking. My oven has a window and light so fortunately I don't have to open the oven and thus lose heat when checking. Once the edges have started browning. Remove pizza and top with cheese. Replace in oven and continue to bake until cheese is melted. This avoids underbaked dough, allows toppings (especially raw veggies) to partially cook and eliminates overbrowned cheese. My family thinks that pizza baked in this manner is superior to the usual "put everything on top at once" and bake. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough, The Best Technique Recipe By :"Peter and Susan Reinhart" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I've had so many great pizza's over the years that I'm reluctant to say one recipe is the best, but I can say this: there is one way to improve practically every pizza dough recipe, and that is to use the same trick most good pizza parlors use--retard the dough overnight before using it. Follow your favorite recipe and, after thirty minutes into the first rise--don't worry if it hasn't increased in size-- divide the dough into the desired size balls, rub each ball lightly with olive or vegetable oil, place on a sheet pan (I cover my pan with baking parchment to protect against an oxidation reaction between the dough and the metal, but this is more likely to happen with old pans that have lost their glaze), place the sheet pan into a plastic trash bag, seal the bag and place in the fridge overnight (you can actually keep these up to three days in the fridge). When ready to make the pizzas the dough will be very relaxed and easy to roll out or toss but, more importantly, the flavor will be dramatically improved due to the enzymatic release of natural sugars from the starch. If you handle the dough gently you will also get a great puff around the edges of your pizza, just as the pizza parlors do. I'd love to hear from anyone who tries this technique to find out if you agree that it noticeably improves your pizza dough. Happy pizza pie-ing! Peter Reinhart PS This technique also dramatically improves focaccia. Press the dough into the oiled pan on the first day and then retard. Proof and bake on the second day. You'll be amazed at the difference! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poilane's Bread Recipe By :Bernard Clayton's book on French Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup warm water 1 tablespoon powdered milk 1 package yeast --- 2 cups warm water 3 cups bread flour --- flour salt The procedure is to make a starter three days ahead by mixing one cup of whole wheat flour, one cup of warm water, one tablespoon of powdered milk, and one packet of yeast. This is allowed to sit, covered in a warm place for 24 hours. Then two cups of warm water and three cups of regular or bread flour are mixed in and this is allowed to sit for 24 hours. The final day you add the final flour and salt to make the bread. I would think this approach could work for a lot of bread making to make it more in the sourdough style. I have found surprisingly different tastes by using different company's whole wheat flour. My favorite is Gold Medal. I have varied this recipe by using honey instead of powdered milk for a friend with severe lactose intolerance. I even, on occasion, added some rye flour at different stages, both for variation and to come closer to the actual bread made by Poilane, who has his own special wheat raised for his bread. From Socko47@aol.com - - - - - - - - - - - - - - - - - - - NOTES : << I have found that the easiest way to get a nice tangy sourdough flavor is to simple let the dough rise twice >> This comment reminded me of the technique used to make Poilane's Bread in Bernard Clayton's book on French Breads: it is my favorite bread. * Exported from MasterCook * Poppy Seed Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. whole wheat flour 1/2 c. oat flour 1/3 c. sugar 3 tsps. poppy seeds -- (3 to 4) 1 tsp. baking soda 3/4 c. plain nonfat yogurt 2 egg whites 1 tsp. vanilla or almond extract 1/4 c. chopped almonds -- (optional) Combine the flours, sugar, poppy seeds, and baking soda, and stir to mix well. Add the yogurt, egg whites, and vanilla or almond extract, and stir just until the dry ingredients are moistened. Fold in the almonds if desired. Coat muffin cs. with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from oven and allow it to sit 5 minutes before removing the muffins. Serve warm or at room temperature. Makes 10 muffins. Calories......106.....Fat.....0.9 g......Sodium......107 mg.....Fiber......2.2 g. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Rosemary Rolls #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups) 1 package Fleischmann's(r) Rapid Rise Yeast 1 tablespoon sugar 1 teaspoon rosemary -- crushed 1 teaspoon salt 3/4 cup milk 1/2 cup instant potato flakes or buds 1/2 cup water 2 tablespoons olive oil TOPPING 1 egg -- lightly beaten Sesame or poppy seeds -- crushed OR Additional rosemary To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poulsbo Bread #2 Recipe By :Donna Rathmel German, from The Bread Machine Cookbook III Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf: 1 1/2 C Water 2 Tbsp Margarine 2 2/3 Tbsp Molasses 2 2/3 Tbsp Sugar 1 Tsp Salt 3 C Bread Flour 1/2 C Whole Wheat Flour 1 C Seven-Grain Cereal 2 Tbsp Powdered Buttermilk 2 Tsp Yeast --- 2/3 cup sunflower seeds Add 2/3 cups sunflower seeds at the "beep" Enjoy! >From: < - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Preparing Sourdough Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here is how this old sourdough prepares his starter. I take it out of the refrigerator and place it in the oven with the light on for two hours. Then I feed it and let it sit in the oven for another four or five hours. By now, it is really bubbling. Next, I remove the required amount for whatever recipe I am using and mix it with the rest of the ingredients. The starter goes back into the refrigerator until the next time. By the way, my mixed and kneaded dough then sits on the kitchen counter overnight. It is ready to roll in the morning. I have really good luck with my starter and my wife says that the only thing missing from my San Francisco sourdough bread are the cable cars. [TheGuamTarheels@webtv.net] --- I know a lot of books say to take your starter out of the fridge and let it warm up to room temperature, then feed it and let it percolate for several hours. I simply feed it the minute I take it out of the fridge and let it percolate until it's bubbly. I can't see that the step of letting it come up to room temp before adding more flour and water makes a bit of difference, so I don't bother. Room temperature starter might get bubbly faster than chilled starter, but not enough faster to make up for the time spent waiting for the starter to come up to room temp! [CLRob99@aol.com] --- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Puff Paste Or Pate Feuilletee Recipe By :Joy Of Cooking (the older version) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** It is best to use flour that has a high gluten content... To be "puffy" the paste must be chilled, well-kneaded, and handled in such a way as to trap air and, finally, baked in a high, thoroughly preheated oven. then the air inside the dough expands with almost explosive effect. The surface on which you work -- preferably marble -- the tools, the ingredients and your fingers should be chilled throughout the operation, as it is necessary to hold the fat, which is in very high proportion to the flour, in constant suspension. The paste must not absorb undue moisture, but it must never dry out. It must entirely envelop the butter. try not to let any cracks or tears develop, as they release the air which is your only riser. If they do appear, mend them at once to keep the butter encased. With these ideas firmly in mind, try making this small quantity first. As you become experienced, double or triple the recipe. KNEAD: 1/4# sweet butter in ice water or under very cold running water. The butter should become soft through kneading, but in no sense soft through melting. Quite on the contrary--it must stay soft and chilled at the same time throughout the operation. The final kneading of the butter is best done on a marble slab; or the butter may be patted briskly in the hands until no water flies. Shape it into an oblong, about 4x6x3/4". Wrap in foil and chill for about 15 minutes. MIX: 1/4 lb all purpose flour (must be weighed, NOT measured!) Make a ring on a chilled smooth surface with the flour, allowing about a 6" hollow center. Pour into the ring gradually -- meanwhile forming the flour into a ball with it -- a mixture of 2 to 2 1/2 oz. ice water 1 tsp. lemon juice 1/4 tsp. salt Knead the dough lightly until smooth. The whole process should not take more than about 2 minutes (C: this is pretty much like making fresh pasta). Cover the dough carefully and refrigerate it for 15 minutes or so. When you remove the butter and dough from the refrigerator, they should be of about the same consistency -- chilled but not hard. Roll the dough into a very neat oblong measuring about 6 x 16" and less than 1/3" thick. At this point, the dough is somewhat elastic and may have to be cajoled into the rectangle. Make the edges as even and thickness as constant as possible. Quickly place the chilled butter pad about 1" from a short end and the sides of the dough. Fold the rest of the dough over the butter to make a pouch with one side folded and the three others sealed. Seal the two layers firmly on all three sides, pressing with the fingers or the sides of your hands. With the narrow side toward you, roll the dough out evenly, being careful not to break the layers nor force the roller in such a way that the edges of the dough envelope become cracked. Should any opening develop, be sure to patch it at once with a small piece of dough taken from the long sides. Keep the pastry 6" in width while rolling and extend it to about 16" in length. Now fold the pastry as if a business letter, into three equal parts overlapped. Make sure that the corners match neatly. Compress it slightly with the rolling pin. At this point, the dough should have a transparent quality. The yellow of the butter should show through, but not break through anywhere. Wrap the dough, now approximately 4x6x1", in foil and chill for 30 minutes. You have now made your first "turn" and, if you need a reminder, you can professionally make one shallow finger tip imprint in one corner before refrigerating. You can keep track of your turns by increasing the finger prints after each rolling. After the dough has chilled, remove it from the refrigerator and repeat the rolling. Always roll with the narrow dimension of the dough toward you as you work. Roll as before until the dough again measures about 6x16". Fold once more in three equal parts. Make two finger tip impressions before refrigerating, covered, for 30 minutes. Repeat the turns until you have six prints in the dough. You may store the dough for 24 hours before baking; wrap it first in foil and then in a dry towel. Refrigerate it. If baking the same day, rest the dough (refrigerated) after the 6th turn for 30-90 minutes. For Palm Leaves (Elephant Ears): roll out to 6x18" and cut a very thin strip off of each edge to leave the layers free. Cover the center half liberally with sugar (and spices if you like ... cinnamon, allspice, a little cloves, coriander?? Also, finely ground nuts are a fine addition.) ... coarse sugar is best. Fold the two ends into the middle; cover the center half liberally with the sugar (and spice(s) and/or nuts) again, and again fold the ends into the middle. You now have a fat, squat package. Sometime earlier, you've prepared pans by sprinkling lightly with cold water, and you have PREHEATED THE OVEN thoroughly to 500F for at least 20 minutes. Using a VERY SHARP, SERRATED bread knife (wave-like or pointy serrations, not a ham-slicer style knife), or a pizza cutter if yours is large enough to cut the height, cut 1/2" slices from the folded edge to the open (two-folded-edges) side. Place cut-side-down on the prepared pans, now you can see the double-spiral pattern. Bake 25-30 minutes, until it feels very light when lifted. Cool on wire rack. Makes about 20. This is Carolyn: the instructions sound totally overwhelming; however, if you read them through a couple of times, you'll find it's not as horrifying as it seems. And the pleasure of nibbling genuine puff pastry, very fresh, is WELL worth the effort! From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #8 Recipe By :Breads of the World_ by Mariana Honig, copyright 1977 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope yeast 1/2 cup lukewarm water 1 tsp. sugar 2 tsps. salt 2 Tbs. molasses 1 cup mashed pumpkin 4 cups flour -- (4 to 4 1/2) 1/4 tsp. ground cloves Yield: 2 small loaves. Can be frozen. Preheat the oven to 400 degrees. Proof the yeast in the lukewarm water with the sugar. Add the salt and molasses to the yeast sponge, stir in the mashed pumpkin. Add the flour, cup by cup, and the ground cloves, stirring and mixing until you have a dough stiff enough to knead. "Place the dough on a lightly floured work surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise for about 45 minutes or until doubled in bulk. Return the dough to the work surface and knead again for a few minutes. Divide into 2 equal pieces and place in 2 small loaf pans (8" by 4") that have been buttered. Cover with a towel and allow to rise for about 45 minutes. Bake about 35 to 40 minutes until golden and the loaves sound hollow when tapped with your finger. Cool wrapped in a towel. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - NOTES : A bread of unusual color and subtle flavor. Use fresh, cooked pumpkin; it is superior to the canned variety. * Exported from MasterCook * Rich Shortcake #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. all purpose flour 4 t. baking powder 1/2 c. sugar 1 t. salt 1 stick unsalted butter 1 egg -- beaten 3/4 cup milk - use enough to make 1 1 cup when mixed with egg More sugar Mix the dry ingredients. Cut in the butter. Add the liquid to make a soft dough. Form into 6 (humongous) or 8 (somewhat more reasonable sized) shortcakes. Sprinkle tops heavily with sugar. Bake on a greased cookie sheet in 400 - 425 oven for 15-17 minutes, until tops are light golden. From Marian Collins - - - - - - - - - - - - - - - - - - - NOTES : With strawberry season here, these shortcakes are wonderful. * Exported from MasterCook * Roasted Garlic Bread #2 Recipe By :New Flavours Bread Machine Recipes 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 PD LOAF 2 tablespoon Mashed roasted garlic 1 c Plus 2 tb water 1 tablespoon Vegetable oil 3 c Bread Flour 2 tablespoon Sugar 1 t Salt 1 1/4 tsp Yeast --- -- 2 LB LOAF 3 tablespoon Mashed roasted Garlic 1 1/2 c Water 1 tablespoon Vegetable oil 4 c Bread flour 2 tablespoon Sugar 1 t Salt 1 1/2 tsp Yeast Select Basic white cycle. Use medium or light colour crust and do not use delay cycles. Place all ingredient in the bread maker in the order listed except the Garlic. Add the mashed garlic at the raisin nut signal or 5 to 10 minutes before last kneading cycle ends. To Prepare Roasted Garlic: Heat oven to 350 and peel away paper like skin from around the garlic bulbs leaving just enough to hold bulb intact. Trim tops of garlic bulbs about 1/2 inch to expose cloves. Place bulbs stem ends down on 12 inch square of foil. Drizzle each bulb with 2 ts olive or vegetable oil. Wrap securely in foil and place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. Gently squeeze garlic out of cloves. A one ounce bulb of garlic roasted equals about 1 tablespoon mashed garlic. A 2 ounce bulb equals about 2 tablespoons mashed garlic. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rum-Raisin Banana Bread Recipe By :The Fannie Farmer Baking Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Raisins 6 Tbsp Rum(*) 3 C Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1/2 C Butter 1 C Sugar 2 Eggs -- Slightly Beaten 1/3 C Milk 1 Cup Mashed Bananas -- (2 Large Bananas) 1/2 C Walnuts(**) -- Chopped Stir the raisins together and let sit at least 30 minutes. Preheat the oven to 350F. Grease and flour two 8 1/2 X 4 1/2 X 2 1/2 in loaf pans. Stir and toss together all dry ingredients. Stir together butter, eggs, banana, walnuts and raisins in the rum. Add the mixed dry ingredients and stir just until the butter is thoroughly blended. Spread evenly in the prepared pans and bake for about 1 hour, or until a skewer inserted in the center of the loaf comes out clean. remove from the oven. Let cool in pan for 5 minutes, then turn out to a rack to cool completely. - - - - - - - - - - - - - - - - - - - NOTES : (*)If you do not have rum, use bourbon--the flavour is equally good. (**) I omitted the walnuts. If he is of Indian descent, you would have to go for roti, naan, etc... Other than that, they serve a lot of quick breads in the Caribbean: banana bread, avocado bread. To make avocado bread, get a buttermilk banana-bread and substitute avocado. You might also want to use the traditional spices: nutmeg, allspice, cinnamon, cloves, etc.. * Exported from MasterCook * Rye Bread Cornstarch Topping Recipe By :Secrets of a Jewish Baker Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons cornstarch 1/4 cup water 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! From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Sourdough Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3 cups tepid water -- (80F) 3 1/2 cups medium rye flour 1 small onion -- peeled and halved Dissolve the yeast in 2 cups tepid water, beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with a cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending on the room temperature, this result may take a slightly longer or shorter time.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold it longer, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let stand at room temperature overnight, To Feed Leftover Starter: which should be done every 2 weeks or so- add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount into a large enough quantity for baking, do the job in several steps, never adding a larger amount of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours. To increase further, add more flour and water in the same proportions and let it ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use. Description: "Necessary to make Jewish "Corn" Bread & Sour Rye with Caraway Seeds" Source: "Maybe a Better Homes and Garden's magazine" Yield: "3 cups" From mrosalin@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : You must start this a couple of days before you want to use it. It does not fit in a half-gallon container as it is fermenting....will spill out. _____