* Exported from MasterCook * 1-2-3-4-5 Bread Recipe By :Veggie Life, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 2 cups soy flour 3 cups unbleached white flour 4 tablespoons soy grits 5 tablespoons gluten, wheat 2 packages active dry yeast 2 tablespoons sugar 1 teaspoon salt 3 cups soy milk -- warmed slightly cooking spray or oil There's more waiting than work involved with this bread. Grits add a cracked wheat-like quality and the whole wheat is a nice addition, too. For a change of pace, next time shape dough into rolls or bread sticks, just decrease baking time a bit to allow for smaller shapes. 1. In a mixing bowl, stir together the flours, grits, gluten, yeast, sugar, and salt to distribute evenly. 2. Make a well in the center of dry ingredients, pour in soy milk, and stir together quickly to mix. Knead slightly with back of spoon, just enough to combine well and to moisten all of the dry ingredients. Cover bowl with plastic wrap, then a towel, and let rise in a warm place for 1 hour. Stir down, cover again, and let rise again, until double. This may take another hour or more, depending on temperature in your kitchen. Don't rush it. This one is a slow riser, but worth it. 3. Spray or oil baking sheets or line with parchment. After second rise, divide dough into halves, then quarters. Shape each quarter into either a long, slender baguette, 4 large rolls, or 8 thin sticks. Place on prepared sheets, brush tops with a pastry brush dipped in warm water, and slash top, if desired. Cover with a towel and set in a warm place to rise for about an hour. 4. Preheat oven to 400 degrees. Bake for 15 to 20 minutes, watching carefully to prevent over browning. Remove to a rack to cool. Makes 16 servings: 4 baguettes, 16 rolls, or 32 breadsticks . PER SERVING: 211 CAL (16% from fat), 13 g PROT, 3.7g FAT, 31 CARB, 148mg sodium, 0mg CHOL, 4g Fiber. >From: Terry & Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Crunch Bread Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Water -- plus 1 Tbsp water 1 1/2 cup Bread flour -- white 1 1/2 cup Bread flour -- whole wheat 1 1/2 teaspoon Salt 2 tablespoon Honey 2 tablespoon Molasses 1 tablespoon Gluten, wheat 2 tablespoon Olive oil 2/3 cup Seeds: pumpkin/flax/sesame/Sunflower -- or your favorite 2 teaspoon Yeast -- fast rise -- or 3 tsp Yeast -- active dry Add ingredients in order for your Abm. Enjoy this crunchy, chewy texture, you won't even need a toaster for crispness. High in fiber and high in taste,100% Crunch brings a new dimension to an avocado and sprout sandwich. You may use 3 c WW bread flour if desired. Success Hints: We used equal amounts of pumpkin, flax and sunflower seeds. Try using different seeds for different taste and texture. (No bird seed, please!) For best results, use the "extra knead" process and add seeds near the end of the first knead. Gluten is available in health food stores and nutritional departments. This recipe can be made with the regular, rapid, or time bake cycles. For a regular loaf: 3/4 c +1 tb water, 1 c Whole wheat bread flour, 1 c White bread flour, or 2 c WW bread flour, 1 ts Salt, 4 ts Honey, 4 ts Molasses, 2ts Gluten, 4 ts Olive oil, 1/2 c Seeds, 1 ts fast rise Yeast or 2 ts active dry Yeast. Calories 147, Cholesterol 0 mg., Sodium 268 mg., Protein 13%, Carbohydrates 68%, Fat 19%. Nutritional information per serving. Typed by Martha Boskind >From: "Kim" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Whole Wheat Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast -- scant 3 cups Pillsbury whole wheat flour 1 tablespoon gluten, wheat 1 tablespoon sugar 1 tsp salt 1/2 cup instant potato flakes 4 tablespoons canola oil 1 cup warm water -- (1 to 1/4) My favorite bread recipe is a 100% whole wheat bread made with Pillsbury's Graham whole wheat flour. Normally, I like King Arthur unbleached flour instead of "bread" flour as I avoid the many additives in other brands. something about Pillsbury WW, though, which is a single ingredient flour, makes a better WW bread. I always use bulk Red Star yeast from the health food store. >From: magherrick@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Adjusting Dough Consistency In The Bread Machine Recipe By :Fleishmann's Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Adjusting Dough Consistency: Bread machine dough is slightly stickier than hand-kneaded dough. After mixing for a few minutes, the ingredients should turn into a dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or if the dough appears too dry or stiff, add more liquid in 1-teaspoon increments to achieve the proper consistency. If the dough seems too soft or slack, add additional bread flour in 1-teaspoon increments until the proper consistency is reached. Do not add more than 3 to 4 tablespoons of liquid or flour. The machine cannot compensate for wide variations from the norm and may not bake the larger amount of dough thoroughly. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Poppyseed Bread Recipe By :The Bread Machine Book, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp) 1 3/4 cup Bread Flour -- (2 2/3 C) 1/3 cup Rolled Oats -- (1/2 C) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Poppy Seeds -- (3 T) 1 Tsp Almond Extract -- (1 1/2 Tsp) 2 Tbsp Sugar -- (3 T) 1 Tbsp Wonderslim -- *Note, (1 1/2 T) 1/2 cup Skim Milk -- **Note, (1 C) 1/4 cup Egg beaters(r) 99% egg substitute -- ***Note, (1/2 C) 1/4 cup Slivered Almonds -- (6 T) *NOTE: Original recipe used 2 T butter for small loaf and 3 T for large. **NOTE: Original recipe used regular milk ***NOTE: Original recipe used 1 regular egg for both small and large. This is a light, barely sweet bread, with oatmeal adding texture. It is a good bread for breakfast or a snack, and not at all like those gummy, overly sweet muffins. Put all ingredients except almonds in bread pan in order suggested by your bread machine instructions. Set for white bread, medium crust. Press Start. Adding almonds at the beeper or after the first kneading. This is a wonderful tasting loaf of bread...and it sure disappears quickly!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 183.6 Fat 4.1g Carb 30.1g Fib 2.3g Pro 6.7g Sod 154mg CFF 20% * Exported from MasterCook * Apple Blueberry Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins Fruit And Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 1/2 teaspoons Baking powder -- softened 1 cup Sugar 1/4 teaspoon Salt 2 Eggs 1/2 cup blueberries -- (to 1 cup) -- fresh or frozen 1 cup Applesauce -- MOTT'S Regular 2 cup All-purpose flour Heat oven to 350F. Grease and flour 9x5-inch loaf pan. In large bowl, beat margarine, sugar and eggs until light and fluffy. Stir in apple sauce. Add flour, baking powder, baking soda and salt, stirring just until moistened. Fold in blueberries. Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely. VARIATIONS: For Apple-Raisin Bread, substitute 1 cup raisins for blueberries. For Apple-Nut Bread, substitute 1 cup chopped nuts for blueberries. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bailey's Irish Cream Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water 1 1/2 tsp yeast 1 cup oats 3 cup bread flour 1 tsp salt 1/3 cup honey 2 Tbsp Bailey's Irish Cream Use white bread setting .General opinion is that any liqueur can be used as a substitute. Note: I have not tried this yet.Good Luck! >From: Soaper1965@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Chocolate Bread #2 Recipe By :www.breadworld.com 4/97 (revised) Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached flour 1 teaspoon salt 2 teaspoons active dry yeast 1/2 cup skim milk 1 tablespoon butter or margarine 1/4 cup Egg beaters(r) 99% egg substitute 1/2 cup bananas -- mashed 1/3 cup semisweet chocolate chips In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast. Combine skim milk and butter or margarine in a saucepan. Heat over low heat until liquids are warm (110 to 120 degrees F. Butter or margarine does not need to melt. Gradually add to dry ingredients and mix. Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour. Mix thoroughly. Add enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Punch dough down. Cover and let rise again, about 45 minutes. Shape into loaf and place in greased 8" x 4" loaf pan. Cover and let rise in warm place until dough fills pan and top of loaf is about 1" above top of pan edge, about 30 minutes. Heat oven to 375 degrees F. Uncover dough. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack. Based on a machine bread recipe posted at www.breadworld.com, 4/97 >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : It's better than a candy bar; was the verdict from our panel of kid tasters. They thought the chocolate and banana combination was terrific. If I make it again I will increase the banana since the chocolate overwhelmed it. * Exported from MasterCook * Banana Chocolate Chip Bread Recipe By :www.breadworld.com 4/97 Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-POUND LOAF: -- (1 1/2-POUND LOAF): 1/3 cup skim milk -- (1/2) 1/3 cup bananas -- (1/2 cup) -- mashed very ripe 1 large egg -- (1) 1 tablespoon butter or margarine -- (1 tbls) 3/4 teaspoon salt -- (1 tsp) 2 cups bread flour -- (3 cups) 1/4 cup semisweet chocolate chips -- (1/3 cup) 1 1/2 teaspoons bread machine yeast -- (2 tsp) Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and semisweet chocolate pieces with flour. Note: How this bread turns out depends on your machine. Some machines will make a smooth chocolate-colored bread. Others will leave bits of chocolate chips, and still others will give a marbled loaf. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 178; total fat 4 g; saturated fat 2 g; cholesterol 21 mg; sodium 216 mg; total carbohydrate 30 g; dietary fiber 1 g; protein 6 g. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : It's better than a candy bar; was the verdict from our panel of kid tasters. They thought the chocolate and banana combination was terrific. If I make it again I will increase the banana since the chocolate overwhelmed it. * Exported from MasterCook * Banana Oat Bread #5 (Dairy Free) Recipe By :The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 cup Bread Flour 1 cup Rolled Oats 1 Tbsp Sugar 1 Tsp Salt 1 Tsp Vegetable Oil -- *Note 1/4 cup Egg Beaters(r) 99% egg substitute -- Optional,**Note 2 Med Bananas -- Ripe, Mashed 1 cup Water Oatmeal lovers will delight in the moist texture and sweet banana taste of this bread. Sprinkle loose oats on top just before baking for the scrumptious look of toasted oatmeal. *NOTE: Original recipe used 2 T vegetable oil **NOTE: Original recipe used 1 egg Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". This recipe is dairy-free. Can be made on "rapid" or "quick bread" setting. This was pretty good. I would add some nuts or something to add extra bit of pizazz to it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 196.7 Fat 1.9g Carb 38.2g Fib 2.6g Pro 6.7g Sod 280mg CFF 8.8% * Exported from MasterCook * Basic Sweet Dough Recipe By :Fleischmann Treasury of Yeast Baking from 1962 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sweet Breads & Cakes White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1/2 cup sugar 1 1/2 teaspoons salt 1/4 cup Margarine -- (1/2 stick) -- Fleischmann's 1/2 cup warm water -- 105 - 115 degrees F 2 packages active dry yeast -- Fleischmann's -- or cakes -- compressed 2 eggs -- beaten 4 1/2 cups unsifted flour -- about Scald milk; stir in sugar, salt and Fleischmann's Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough. Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; turn out on lightly floured board and shape as desired. >From: Rose4May@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Use for "Peanut Braid" (see recipe). * Exported from MasterCook * Bath Buns Recipe By :The Bread Machine Cookbook, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fruit And Spice Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Makes 8: -- - Makes 12: 1 Egg beaters(r) 99% egg substitute -- *Note (1Egg+1Yolk) 1/2 cup Skim Milk -- **Note, (3/4 C) 1/8 cup Wonderslim -- ***Note,(6 T) 1/4 cup Sugar -- (6 T) 1/4 Tsp Ground Ginger -- (1/2 Tsp) 1/4 Tsp Mace -- (1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 2 cup Bread Flour -- (3 C) 2 Tsp Yeast -- (1 T) 1/3 cup Currants -- Or Raisins, (1/2 C) Glaze: 1 Egg beaters(r) 99% egg substitute -- *Note 1 Tbsp Skim Milk -- **Note 1 Tbsp Sugar Bath buns, named after the English city where they originated, are made of a sweet egg dough. *NOTE: Original recipe used regular egg **NOTE: Original recipe used regular milk ***NOTE: Original recipe used 1/4 C butter Put all dough ingredients except currants in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage Press Start. Add the currants after the first kneading or when the machine signals it's time to add fruit. Butter a baking sheet. When dough is ready, remove from bread machine and punch down. Cut smaller recipe into 8 pieces, the larger recipe into 12. Roll each piece into a ball. Place balls on baking sheet and slightly flatten each one. Cover loosely and set in a warm place to rise until doubled, about 45 min. Preheat oven to 400 deg F. Make glaze by fork-beating egg and milk. Lightly brush tops of rolls with glaze and sprinkle with sugar. Bake until buns are golden brown, 15 - 20 min. These are excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 194.6 Fat 0.7g Carb 40.1g Fib 1.6g Pro 7.1g Sod 187mg CFF 3% * Exported from MasterCook * Bean Bread Recipe By :Baking with Julia Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Pizza And Calzones Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 tablespoon active dry yeast -- preferably SAF Instant -- not rapid-rise 1/2 cup yellow cornmeal 3 tablespoon nonfat dry milk 3 cup unbleached all-purpose flour 1 1/2 teaspoon salt 2 teaspoon chili powder 1 cup canned vegetarian refried beans 1/4 cup chile-infused olive oil -- or vegetable oil 1 large egg 1 tablespoon honey 2/3 cup water -- (approximately) Put all dough ingredients in machine and program for dough or manual. Start machine. This is a moist dough, but should form a ball; if it doesn't, add up to 1/3 cup more water a little at a time. At end of last cycle, deflate dough, remove from machine and let rest on lightly floured surface for 5 minutes. (If you want to make a loaf from this dough, either allow it to finish the rising and baking cycles in the machine or shape the dough into a loaf, fit into a pan, and place in conventional oven preheated to 375F. Bake for 35 to 45 minutes or until an instant-read thermometer plunged into its center reads 200F.) See "Quitza" recipe for a topping suggestion. >From: Peg Doolin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer, Cheese And Herb Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- ONE POUND LOAF: 2 1/4 cups whole wheat flour 1/4 cup gluten, wheat 1 cup Cheshire cheese or sharp cheddar -- shredded 1 Tablespoon dry milk 1 Tablespoon date sugar 1 Tablespoon Bouquet garni 1 Cup beer -- flat, at room temp 1 tablespoon Olive oil 1 package active dry yeast Carefully measure the dry ingredients and transfer to the bread pan. Add the liquid ingredients and yeast. Program the breadmaker for the whole wheat mode. At the end of the baking cycle, remove the bread promptly from the machine, taking care, as the oven surface will be very hot. Invert the bread pan onto a wire rack and shake several times to dislodge the bread. Allow to cool completely on the rack before slicing or wrapping for storage. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Try to find English Cheshire cheese in a cheese shop or in your market, as it will impart the perfect flavor to this light and crusty bread. If Cheshire is not available, a good sharp cheddar will be an acceptable substitute. I used a good white cheddar cheese. This makes wonderful sandwiches. * Exported from MasterCook * Blue Cheese Bread, Maytag Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (80 degrees) 1 cup buttermilk -- (80 degrees) 8 oz crumbled Maytag Blue Cheese -- (room temperature) 3 cup bread flour 1 tsp salt 1 tablespoon sugar 1 tsp baking powder 1 pkg yeast Place ingredients in bread pan in the order listed above. Bake at white bread setting. Slice while warm & enjoy. >From: Judy Moreth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Breads, Quick/Muffins Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Flour 1 cup Sugar 1 1/2 t Baking powder 1/2 t baking soda 1/4 t Salt 2 tablespoon Shortening 1 Egg 1/4 cup Orange juice 1 tablespoon Grated orange rind -- or lemon rind Boiling water 1 cup Blueberries -- fresh or frozen 1/2 cup Pecans -- chopped -- or walnuts Preheat oven to 350 deg. Grease 9 x 5-in. loaf pan. Mix flour, sugar, baking powder, soda and salt thoroughly. Cut in shortening. Stir in egg. Add enough boiling water to orange juice and rind to measure 1 cup. Stir into flour mixture. Add blueberries and nuts; stir gently. Pour batter into prepared pan. Bake 60 min. Makes 1 loaf. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Lemon Loaf Recipe By :Gold Medal Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 1/2 teaspoons lemon peel -- grated 2 tablespoons butter or margarine -- softened 3 cups bread flour -- Gold Medal Better for Bread Flour 2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast -- Fleischmann's Bread Machine Yeast 1/3 cup dried blueberries -- or currants Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust setting. Push start. Use of a delay timer is okay. Makes a 1 1/2 lb loaf. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Oatmeal #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Yeast 2 1/2 Cups Bread flour 3/4 Cup Oats 1/3 Teaspoon Salt 1 1/3 Tablespoons Sugar 1 1/3 Tablespoons Oil 1 1/4 Cups Blueberries -- and juice White/sweet Setting: light to medium >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran English Muffin Recipe By :Bon Appetit Serving Size : 12 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/2 cup warm water 1/2 cup milk -- scalded 1/2 cup boiling water 1 tablespoon honey 2 cups flour, whole-grain wheat 1 cup all-purpose flour -- unbleached 1/2 cup bran flakes -- unprocessed 1 teaspoon salt 1/2 teaspoon baking soda yellow cornmeal Dissolve yeast in warm water and set aside to proof. Mix scalded milk and boiling water in large bowl. Add honey and let stand until lukewarm. Stir in yeast and whole wheat flour. Cover with damp cloth and let stand in warm draft-free area until doubled. Stir sponge down. Combine all purpose flour, bran, salt and soda and blend into sponge. Turn out onto floured surface and knead well (dough should be workable but sticky). Return dough to bowl and let rise again 25-30 minutes. Grease 12 muffin rings (3 to 3 1/2-inch round). Punch dough down and roll or pat out to 1/2-inch thickness. Cut into circles and transfer with rings to flat surface, cover and let rise until doubled, about 1 hour. Dust both sides with cornmeal. Toast on both sides on ungreased griddle until browned, about 6-8 minutes per side, removing ring after first side is browned. Let muffins cool on rack. Separate into halves with fork. Wrap well and refrigerate. Toast under broiler or in toaster oven just before serving. >From: jaclyn@itexas.net (Jack Dickson) - - - - - - - - - - - - - - - - - - - NOTES : Seven ounce tuna cans with both ends removed make * Exported from MasterCook * Bread Pudding (Lf/reduced Sugar) Recipe By :John Murren Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces french bread -- stale * -- or toasted 1/2 cup granulated sugar 1/2 cup sugar substitute -- Sugar Twin Brown Sugar substitute 7/8 envelope sugar substitute -- Sweet and Low 2 1/4 cups skim milk 1 1/2 cups evaporated skim milk -- (comes in 12 oz can) 2 tablespoons reduced-calorie margarine 1/4 cup Butter Buds(r) -- liquid -- (one envelope - prepared) 4 tablespoons nonfat cream cheese 6 eggs -- or equivalent 1/2 teaspoon cinnamon pinch ground nutmeg 1 tablespoon vanilla 2 tablespoons bourbon -- (or any good liquor) 1/2 cup raisins 1 apple -- diced small * I use sourdough toasted @ 200 degrees for 30 mins or so. Yes, 8 ozs is not much! In a large bowl, combine the sugars, and Sweet and Low. Place the milks, margarine, cream cheese, Butter Buds, and half the sugars into a large sauce pan over med heat and bring to a boil while whisking (watch it or it will scorch easily). Add eggs, spices, bourbon, and vanilla to the remaining sugar, and whisk til well mixed. When the milk has boiled, remove from heat and immediately drizzle into the egg mixture while whisking all. When this mixture is well incorporated, add the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks up some of the liquid. Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding into the pan, and bake in center of top shelf for 45 mins, or until top is browned and middle tests "set" (knife inserted into center comes out clean). This pudding will appear "soupy" prior to baking, and you will be tempted to add more bread. Try it this way first, and I think you will avoid making a dry pudding. Serve with a no-fat topping. Makes 6 servings - - - - - - - - - - - - - - - - - - - NOTES : As a weekend, recreational bread baker, I'm always looking for good ways to use up excess, maybe even stale, bread. The birds can only eat so much! I'm also on a continual quest for low fat, low sugar foods that taste good. This is my best adaptation yet of a rich New Orleans bread pudding, with thanks to Ruth Fertel of Ruth's Chris' fame, and her grandmother, for the original. * Exported from MasterCook * Canadian Sourdough Oatmeal Bread Recipe By :Canadian Bread Machine Baking,Roxanne McQuilkin Serving Size : 12 Preparation Time :3:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup All-Purpose Starter 3/4 Cup Rolled Oats 2 1/4 Cups All-Purpose Flour 1 1/2 Teaspoons Salt -- ** 2 Tablespoons Oil 1 Tablespoon Honey 1/2 Cup Water 1 1/2 Teaspoons Yeast -- * * She recommends 1 teaspoon bread machine yeast or 1 1/2 teaspoon active dry yeast. ** I used 1 teaspoon salt. Combine all ingredients in the order that your machine manufacturer recommends. Formatted into Mastercook by Carole Walberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #11 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cup bread flour -- (5 to 6) 2 tablespoon gluten, wheat 1 1/2 t salt 1/2 tsp ground ginger 2 Tbsp active dry yeast -- I use rapid-rise 1 1/2 cup warm water -- minus 2 Tbsp. 2 Tbsp lemon juice 2 tablespoon honey 3 tablespoon oil 3 eggs -- beaten -- reserve 1 egg yolk for glaze 1/4 cup poppy seeds -- optional Yield: 1 large braided loaf With standard mixing attachment, thoroughly combine first four ingredients into large mixing bowl. Add yeast and combine thoroughly. Add remaining ingredients; mix only until dough starts to form a ball -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 8-10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Divide dough into three equal-sized pieces. Shape pieces into ropes, about 20-24" long. Braid pieces together to form a loaf. You may connect the ends of the braid to form a circular loaf or leave the braid straight. If you make the circular loaf, make sure the ends of the braid are firmly pressed together (use a few drops of water to "cement" the pieces). Place on lightly greased (I use cooking spray) cooking sheets. Place in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until loaf is doubled in size. Preheat oven to 500F while dough is rising. When the braid has doubled in size, combine the reserved egg yolk with 1 Tbsp. of water. Mix well; then brush the top of the braid with the glaze. Sprinkle poppy seeds on top, if desired. Turn heat down to 375 (or 350 if using convection); immediately uncover braid and place into oven for 35-45 minutes, until crust has turned a nice golden brown. Remove braid to racks to cool thoroughly. Allow braid to cool for at least 60 minutes before slicing. If freezing for later use, cool thoroughly (about 2 hours). >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Yogurt Bread #2 Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf: 3/4 cup water 3 cup white bread flour 1 1/4 tsp salt 3/4 cup dried cherries 1/2 cup cherry yogurt 1/4 cup applesauce 1 Tbsp brown sugar yeast -- fast rise -- OR 2 tsp yeast - active dry This makes a wonderful loaf of bread. It is moist and light, and would be good for French toast. You can't use the time-bake setting, but regular and rapid bake cycles are fine. My bread machine is a Panasonic, and the yeast amounts are fine. I have only used the regular active dry yeast, but I do choose the kind for bread machines. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Soy Frosting Recipe By :Veggie Life, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce firm tofu -- (1 1/4-inch slice from a 3-1/2 x 1-1/2- -- inch loaf, or abut 2 tablespoons) 1 tablespoon soy margarine 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup powdered sugar -- or more as needed Use this to drizzle on coffee cakes or muffins...or slather on Black and White Brownies If goodies are still warm, it melts into a thin, rich glaze. In a mixing bowl, use a fork to mash tofu with margarine and vanilla, until relatively smooth. Stirring briskly, add cinnamon and half the powdered sugar and mix well. Add remaining sugar and whisk to a smooth, spreadable consistency, adding more pow- dered sugar, if necessary. Makes about 1/2 cup; enough frosting for 16 rolls or 32 brownies. PER 1-1/2 TEASPOON: 30 CAL (17% from fat),O.1g PROT, 0.6g FAT, 6g CARB, 9mg SOD, Omg CHOL, Og FIBER Veggie Life, May, 1997 >From: Terry & Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Soy Rolls Recipe By :Veggie Life, May, 1997 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached white flour 1 cup soy flour 2 tablespoons gluten, wheat 4 teaspoons active dry yeast -- (or 2 packages) 1 tablespoon sugar 1 teaspoon salt 4 ounces firm tofu 1 1/2 cups warm water 1/4 cup brown sugar 1/2 cup raisins cinnamon cooking spray or oil cinnamon soy frosting -- (optional) Soy flour replaces the usual butter and eggs. Dense, sweet, moist, and rich--this old favorite loses nothing in the translation. Although you can also go through a traditional rising procedure), with the overnight rising method, they'll be ready in time for a special breakfast. 1. In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly. 2. In a small bowl, mash tofu with a fork and whisk together with water--a few small lumps are okay. Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix. Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, roll half of the dough into a 10-1/2-inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch at the far edge; then sprinkle lightly with cinnamon. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with second half of dough and filling. With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet. (If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about 1/2 inch apart.) Cover with a cloth and set aside to rise in a warm place, about 40 minutes. 4. Preheat oven to 400 degrees and bake about 20 minutes, until golden brown. Transfer to a rack to cool a bit before frosting, if desired. Makes 16 rolls. PER ROLL: 147 CAL (10% from fat), 6g PROT 2g FAT, 27g CARB, 143mg SOD, Omg CHOL, 2g FIBER >From: Terry & Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Swirl Loaf, Old-Fashioned Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Makes 2 loaves 6 Cups all-purpose flour -- to 6 1/2 c. 1/3 Cup sugar 4 1/2 Teaspoons active dry yeast, rapid rise -- Fleischmann's RapidRise Yeast 1 1/2 Teaspoons salt 1 Cup milk 1/2 Cup water 1/3 Cup butter or margarine -- cut into pieces 2 eggs 3 Tablespoons butter or margarine -- melted 1/4 Cup sugar 2 Teaspoons Ground Cinnamon 1/2 Cup raisins 1 egg white -- lightly beaten Crumb Topping -- recipe follows In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,and salt. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); stir into dry ingredients. Stir in eggs and 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. To fill and shape loaves: Divide dough in half. Roll each half to 16-x7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough. 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 2 greased 9- x 5-inch loaf pans.Cover; let rise in warm place until doubled, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375°F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - NOTES : I tried this recipe today, and it turned out fantastically!!!! * Exported from MasterCook * Cornbread #4, Honey Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup milk 1 cup sour cream 1 egg 1/4 cup honey 1/3 cup butter -- melted 1/3 cup sugar 1 1/4 cup flour 1 tablespoon baking powder Beat cornmeal, milk, sour cream, eggs, honey and melted butter. Combine flour and baking powder and add to dry ingredients. Stir to blend. Pour into a greased 8 or 9 inch square pan and bake 400 for 20 to 25 minutes or tested done. >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #5, All American Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups biscuit mix 1 cup butter 1 cup half and half 1 cup yellow cornmeal 1/2 tsp baking soda 1/2 tsp salt 3/4 cup sugar 2 eggs -- beaten Scald half and half cream with butter and add to combined mixed dry ingredients.Mix in the eggs. Pour into a greased 9 x 13 pan. Bake 350 degrees about 30 minutes or tested done. allow to stand a few minutes before cutting. >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #6, Sweet White Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white cornmeal 1/2 cup flour 1/2 cup sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 2 tablespoon shortening 2 cups buttermilk Sift dry ingredients. Place shortening in a loaf pan and set in a 350 degree oven to melt. combine flour and cornmeal and other dry ingredients. Pour buttermilk into dry mixture and stir to moisten. Lastly pour in the melted shortening ( could be butter ) and mix.Return mixture to hot pan and bake 350 about 1 hour or tested done. slice medium thick and serve with butter. Note: be sure the pan is well coated with the hot oil before you pour it into the cornbread mixture. >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #7, Sour Dough Jack's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup active sourdough starter 1 1/2 cups evaporated milk 1 1/2 cups yellow cornmeal 2 tablespoon sugar 2 eggs -- beaten 1/4 cup butter or margarine -- melted 1/2 tsp salt 1/2 tsp baking soda Mix starter, milk, cornmeal, sugar and eggs and stir well. Stir in butter salt and soda. Turn into a greased 10 inch iron skillet and bake in a hot oven ( 425 degrees ) for 25 to 30 minutes or golden and tested done. Serve hot! Note: batter is thin but bakes up to a nice size, moist and tasty cornbread. a good way to use up some sourdough culture. >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #8, West Texas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Wheat-Free Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 tablespoon baking powder 1 cup shredded cheddar cheese 2 eggs 1/2 cup oil 1 cup sour cream 1 cup creamed corn 4 oz green chopped chilies Combine cornmeal baking powder and cheese.Mix eggs, oil, sour cream, corn and chilies. Add wet ingredients to dry ingredients and stir to combine and moisten. spoon into a 12 cup well greased bundt pan. Bake 400 degrees 40 to 50 minutes or tested done. let stand 10 minutes in the pan and invert carefully onto a serving plate. Serve hot or warm. Very impressive ! >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Flat Bread Recipe By :Home Cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup cornmeal 1/4 teaspoon salt 1/4 cup margarine 2/3 cup water -- warm Preheat oven to 375 degrees F. Combine flour, cornmeal and salt; add margarine. Mix until crumbly; stir in warm water. Chill. Form chilled dough into walnut-size balls; roll out into paper-thin 4-inch rounds; place on cookie sheet. Bake for 5 minutes, or until golden and crisp. Makes 6-8. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Made this last week for dinner. It is quite good and very easy to make. Very good with chili, soups etc. * Exported from MasterCook * Deep Dish Pizza #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 Cups Flour 1 Cup Water 1 Teaspoon salt 2 Tablespoons olive oil 1 1/2 Teaspoons Yeast Filling: 1 Jar pizza sauce -- or Ragu 1/3 Cup Chopped Onions 1/3 Cup Green Peppers -- Chopped 1 Cup Italian Sausage -- ( to 2 cups) -- or Pepperoni or Mexican Cherozo 2 Cups fresh tomatoes -- chopped -- (plum tomatoes are best) Sprinkle Red Pepper flakes Mushrooms -- if you like them 500 Grams cheese -- sliced, or 1 pound This is easy to make takes a bit of time but little work, its worth it. Its totally different from anything I have ever purchased. You need a big deep dish pizza pan or if don't have one I have made it on a cookie sheet. (the kind with the sides) All the toppings are optional but I strongly suggest the tomatoes. They give it a real flavor boost. Make the dough in the ABM on the dough cycle. Grease the pan, chop the veggies and slice and If you are using the Italian or Mexican sausage cook it slightly to remove the grease. (If you have never had Mexican Sausage "Cherizo" I suggest you get some for the pizza its great. It has a distinctive flavor that goes well in a pizza) Just remove the casing and either crumble it or slice it and lightly brown it. When the dough is ready put it into the pan and press down with finger tips. Pour a wee bit of olive Oil on the dough so it will not stick to your fingers. Then press it out to the corners of the pan. If it keeps returning to the center let it rest for 5 minutes and try again. When you have the dough spread out pour the entire jar of sauce ( I know it says to use 1/2) on the dough, sprinkle with pepper flakes (if desired) then sprinkle with all the other ingredients, add the cheese last. Cover with a large sheet of Aluminum foil and let raise for 45 minutes. Pop into a 350 oven for 20 minutes to half hour or until the cheese starts to brown in spots. Note use real cheese. When ever I make a pizza I get rid of almost all the cheese I have in the fridge its a great way to get rid of the little odds and ends you have laying around. You need the Mozzarella for a base but a little bit of cheddar or Swiss adds a bit more flavor to the cheese. The only thing I have found I don't like is the Imitation cheeses. >From: "Gordon" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Batter Bread Recipe By :The Baking Sheet, King Arthur Flour Co. Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cup King Arthur Unbleached All-Purpose Flour -- To 6 C, * 2 Tbsp Active Dry Yeast -- * 1 Tbsp Sugar 2 Tsp Salt 1/4 Tsp Baking Soda 2 cup Milk 1/2 cup Water Cornmeal -- * This is a yeasty, coarse-textured bread. It makes great toast and a perfect partner to fresh summer jam or preserves. This is a purely mix-it-slap-in- the-pan-bake-and-eat-it loaf. It's a particularly nice loaf in the summer, when you might not feel like spending a lot of time in the kitchen. * indicates items that can be purchased from King Arthur Flour Co. Combine 3 C of the flour, yeast, sugar, salt and soda. Heat the milk and water until very warm, 120 deg F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough. Grease two 8 1/2 x 4 1/2" bread pans*, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 min. Bake at 400 deg F for 25 min. Remove loaves from pans and cool on a wire rack. Makes 2 loaves. This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717. Subscription: 1 yr (6 issues) is $20. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 208.7 Fat 1.7g Carb 40.6g Fib 0.5g Pro 6.9g Sod 346mg CFF 7.5% * Exported from MasterCook * Freezing And Thawing Bread Recipe By :Susan Chapin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** When fresh bread has cooled completely, slice into two-day chunks, put each chunk into a Ziplock baggie, and freeze. To warm a frozen chunk, leave it in the sealed baggie, and either stand it on edge on the counter (or better, on a rack) for an hour or two, or microwave on very low power for a very short time (your microwave may vary from my weak one -- I use half power for maybe 20 seconds) until the bread is slightly warm on the outside though still frozen inside. Now let it sit out, still in the baggie, for five or 10 minutes until it is completely thawed and any condensation inside the baggie has been absorbed. The crust will be soft but the bread should otherwise be like-new fresh. I do this all the time; the bread keeps in the freezer for weeks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #7 (In Clay Baker) Recipe By :Caron Rose" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water 1 1/2 tsp salt 3 1/4 cups bread flour -- King Arthur 1 1/2 tsp yeast The machine does the kneading. I leave it for about 1 hour for rise time, punch down, shape, place it in the soaked pot, and let rise till doubled . I do preheat the oven to 400 before putting the pot in, bake for about 35 mins, then lower to 375 for another 15 mins. - - - - - - - - - - - - - - - - - - - NOTES : I bought one of these clay bakers a while back, too. I've made about 10 loaves in it, and though they have all come out with a wonderful top crust, I cannot get the bottom crust to brown IN the pot. I have to remove the 'finished' loaf, and place it on my pizza stone to brown it. The inside texture is great, and the top crust is perfect. But the bottom never seems to brown. What am I doing wrong? * Exported from MasterCook * French Bread #8 (In Clay Baker) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 1/2 teaspoon salt 2 1/3 cups all-purpose flour -- unbleached 2 teaspoons yeast Place everything in pot in order presented. Press "start." When second knead cycle has completed, turn off machine and allow dough to rise until doubled in bulk. Punch down and allow to double in bulk a second time. Punch dough down and remove from pot. Form into a ball and allow to rest 5 min. While dough is rising in bread machine machine, soak the Terra Cotta baking dish in water for about 30 min. Just before using, grease the bottom half of the dish and dust with cornmeal. After the 5 min. rest period, form dough into a 15 inch long loaf and carefully lift into the dish. Place dish in a warm (about 85 deg.) spot and allow dough to double in bulk for the third time. When ready to bake, cover the dish with the soaked lid and place in a COLD oven. Turn on the oven, set the temperature control to 400 deg. F and allow to bake 30 min. with the lid on. After the 30 min. remove the lid, reduce the temp to 375 deg. F and bake another 15-20 min. or until the desired color is reached. During the final baking period, turn the dish periodically to ensure even browning. When done, remove immediately to wire rack for cooling. Bon Appetito >From: TaktEZ@aol.com - - - - - - - - - - - - - - - - - - - NOTES : You are indeed lucky to have received a clay baker as a gift. I have one and it does a marvellous job. It bakes a loaf of French bread that has a thin, crackly, very crisp crust. Assuming your clay baker is about the same dimensions as mine, 15x6x8 inches, you should be aware that It is not large enough to handle a 1 1/2 pound loaf. When the loaf expands in the oven it will get up into the lid, stick, and create an enormous mess. The recipe I use is for a 1 pound loaf and it works perfectly. * Exported from MasterCook * French Honey Bread #2 Recipe By :Donna Rathmell German - The Bread Machine Cookbook Serving Size : 16 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Medium Loaf: 3/4 cup Water 2 teaspoons Honey 2 teaspoons olive oil 2/3 teaspoon Salt 2/3 teaspoon Sugar 2 cups bread flour 1 1/2 teaspoons Yeast Bring all ingredients to room temperature and pour into machine in order recommended by manufacturer. Select "French bread" and push Start. Wonderful, slightly sweet French bread with a light, crispy crust. Sylvia's notes: great bread, and it really does have a slightly sweet taste! This is the ONLY sweet-tasting bread I've been able to produce in my DAK! Posted on GEnie by C.SVITEK [cathy], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 Submitted to Bakery-Shoppe by Barbara Zack May 2, 1997 >From: jrjet@mtco.com (Dot McChesney) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Cherry Bread Recipe By :The Baking Sheet, End of Summer, 1992 Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Stick Butter -- Softened 3/4 cup Granulated Sugar 2 Eggs -- Beaten 1 Tbsp Vanilla Extract 1 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 Tbsp Coriander -- Or Cardamom 1/2 Tsp Salt 1 Tbsp Baking Powder 1 cup Fresh Pitted Cherries -- *Note This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste. *NOTE: or 1/2 lb unpitted cherries. Diced plums also work well. Preheat oven to 350 deg F. Grease a 9 x 5" loaf pan. Cream the butter and sugar together. Add eggs and extract. Soft dry ingredients together and add to wet ingredients. Stir in the cherries and mix until combined. Spoon batter into loaf pan. Bake for 45 - 55 min. Insert a skewer or cake tester; it will come out dry when the bread is done. Cool for 10 min in the pan and turn out on a rack to fully cool. This is best eaten the next day. Yield 1 loaf This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717. Subscription: 1 yr (6 issues) is $20. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 212 Fat 2.8g Carb 42.5g Fib 0.2g Pro 4.4g Sod 298mg CFF 12% * Exported from MasterCook * Grape Nuts Bread #2 (Dairy Free) Recipe By :The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf: 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 cup Bread Flour 1/2 cup Grape-Nuts(r) 1 Tbsp Sugar 1 1/2 Tsp Salt 1 Tbsp Wonderslim -- *Note 1 cup Water This bread is terrific for peanut butter and jelly sandwiches. *NOTE: Original recipe used 2 T vegetable oil. Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". This recipe is dairy-free Will work on "rapid" or "quick bread" setting. This bread may be prepared on the time; if you use the timer method, though, use active dry yeast (rather than compressed) and if you have a yeast dispenser, use it. This is very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 159.1 Fat 0.7g Carb 32.8g Fib 1.8g Pro 5.3g Sod 451mg CFF 3.7% * Exported from MasterCook * Herb And Wheat Cloverleaf Rolls Recipe By :Fleischmann's Yeast www.breadworld.com. Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour -- (4 3/4 to 5 1/4) 1/3 cup wheat germ 1/3 cup sugar 2 packages active dry yeast -- Rapid Rise -- Fleischmann's RapidRise Yeast 2 teaspoons Fines Herbes 1 1/2 teaspoons salt 1/2 teaspoon onion powder 3/4 cup water 3/4 cup milk 1/4 cup butter or margarine -- cut into pieces 2 large eggs 1 tablespoon water In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks. *Or use 1/2 teaspoon each: Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : I've made it several times, always shaping the rolls as buns instead of cloverleafs. Recently I made them at someone's rental condo which had limited bottled herbs and used the bottle of Italian Seasoning for the Fines Herbes. I like the little bit of added fiber in these rolls. * Exported from MasterCook * Herb Onion Grill Bread Recipe By :Veggie Life, July, 1997 Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups lukewarm water 1 1/2 cups whole wheat or brown rice flour 1 bunch scallions 1 tablespoon rosemary -- chopped 1 tablespoon thyme -- chopped 1 tablespoon sage -- chopped 1 tablespoon olive oil 2 teaspoons salt 2 cups unbleached flour cooking spray (Original recipe used 2 tablespoons olive oil.) 1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallions, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes. 2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour. 3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned. Makes 6 breads. >From: Terry & Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : We had lots of fun making this easy bread while we were camping last weekend. Before we left home I premeasured the whole wheat flour together with the herbs and brought them in a ziplock bag. We grilled the bread over a charcoal fire as an accompaniment for dinner and then the next day opened them up as pocket bread so that we could put a sandwich filling inside. The bread is very flavorful. I decreased the oil in this bread as I do for most breads. * Exported from MasterCook * Herbed Tomato Cheese Muffin Crowns Recipe By :EKCO Baker's Secret Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins Cheese & Meat Breads Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons sugar 1 1/2 teaspoons Italian seasoning 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup milk -- * NOTE 1/4 cup butter -- melted ** NOTE 1 large egg -- beaten *** NOTE 8 sun-dried tomatoes, oil-packed -- chopped ****NOTE 2 oz goat cheese -- crumbled,optional Preheat oven to 400 degrees F. Mix together flour, sugar, Italian seasoning, baking powder, salt and baking soda. Add combined milk, butter, egg and tomatoes; mix just until dry ingredients are moistened. Gently fold in goat cheese. Fill EKCO Baker's Secret Muffin Crowns muffin pan cups about 3/4 full ( about 1/4 cup batter ). Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let Muffin Crowns stand a few minutes; remove from pan. Cool on wire rack. Makes 6 muffins. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - Serving Ideas : A hearty soup. NOTES : NOTES: *1% milk **Diet margarine ***Egg substitute ****Sun-dried tomatoes that I rehydrated * Exported from MasterCook * Hominy Bread Recipe By :The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 cup Bread Flour 1 cup Cooked Hominy Grits Instant Is Fine - Prepare 2 Envelopes 2 Tsp Sugar 1/2 Tsp Salt 1 teaspoon Icbinb-Light -- *Note 2 Tbsp Water This is good with stews, or as a side dish for fried chicken. *NOTE: Original recipe used 1 T butter Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". Make sure that the cooked grits aren't too wet or the bread will still be good but the top will collapse. I really enjoyed the flavor of this. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 205 Fat 1.1g Carb 41.8g Fib 1.1g Pro 6.2g Sod 138mg CFF 4.7% * Exported from MasterCook * Honey Whole Wheat Bread #2 Recipe By :The Southside Journal - St. Louis MO Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- 80 deg. F 1/4 cup water -- 80 deg. F 1 egg -- room temp 1 tablespoon margarine -- softened 1/4 cup honey 1 teaspoon salt 1/8 teaspoon ascorbic acid 2 tablespoons vital wheat gluten 2 cups bread flour 1 cup whole-wheat flour 2 1/4 teaspoons yeast Plunk ingredients in bread machine in order suggested for your particular bread machine and punch "GO." >From: TaktEZ@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Sourdough Bread, Bill's #2 Recipe By :Bill Hatcher Serving Size : 8 Preparation Time :2:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Italian Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3/4 cup warm water -- * 2 tablespoons oil 2 teaspoons salt 3 1/4 cups bread flour -- * 2 1/4 teaspoons yeast Place ingredients in bread machine pan in order given. Use the "Bread Rapid" or whatever the setting is called on your machine for reduced cooking time. *May need to be adjusted, depending on consistency of your sourdough starter. Dough should ball and just pull away from sides of pan during kneading. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jewish Rye Bread #2, Real Recipe By :Secrets of a Jewish Baker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Jewish Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1/2 cup rye flour 1/8 tsp salt 1 cup water 1 tablespoon caraway seed -- crushed 1 teaspoon minced onion --- Stage one (large mixing bowl!): 1/2 cup water 1 1/4 cup rye flour All the starter --- Stage two: add the following to Stage one: 1/2 cup warm water 3/4 cup rye flour --- Stage three: add the following to Stage two: 1/2 cup warm water 1 cup rye flour --- Altus: leftover rye bread -- soaked in water --- Bread at last: -- * 1/2 cup water 1 1/2 cup rye sour -- (Stage three) 1/4 cup altus 1 tsp salt 2 1/2 cup white flour 2 tsp caraway seed -- (soak first in the water if you prefer) 1 tsp yeast * (There's enough Stage three for two loaves; I refrigerate half for the next day, because I make it in the bread machine.) It's convenient to make Starter one day, Stages one and two the next day, refrigerate, then Stage three and the bread the next day. Note that this bread contains no shortening or sugar. Starter: Mix; cover; leave in oven with light on until bubbly (up to 24 hours). Stage one (large mixing bowl!): Mix; sprinkle another 1/4 C rye flour over the top; let stand in oven until double, with deep cracks on top (4 - 8 hours). Stage two: add the following to Stage one: Mix; sprinkle another 1/4 C rye four over top; cover; proceed as before. It can be refrigerated at any stage. Stage three: add the following to Stage two: Mix and proceed as before. Set aside 1/4 - 1/2 C as starter ; cover with film of water; cover container; refrigerate. Altus: Soak some leftover rye bread in water a few hours or overnight in fridge. squeeze dry and crumble. This will keep covered in fridge. >From: Joyce L Owen - - - - - - - - - - - - - - - - - - - NOTES : This is a fabulous sourdough rye recipe (no molasses, chocolate, coffee, or fat). This is real bread! It's flavorful and chewy. None of this balloon bread stuff. I can send you the recipe if you like, but the book is great, and loaded with wonderful tips. * Exported from MasterCook * Mango Macadamia Nut Bread Recipe By :The Bread Machine Book, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf: -- (1 1/2 Lb Loaf): 1/3 cup Rolled Oats -- (1/2 C) 1/4 cup Boiling Water -- (6 Tbsp) 2 Tsp Yeast -- (1 Tbsp) 1 3/4 cup Bread Flour -- (2 2/3 C) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1/4 Tsp Ground Ginger -- (1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tsp Sugar -- (1 Tbsp) 1 tablespoon Icbinb-Light -- *Note, (1 1/2 Tbsp) 1/2 cup Pureed Mango -- (3/4 C) 1/4 cup Skim Milk -- **Note, (6 Tbsp) 1/4 cup Chopped Macadamia Nuts -- ***Note, (6 Tbsp) With its tropical flavor, this bread goes well with a fruited chicken salad sandwich. *NOTE: Original recipe used butter **NOTE: Original recipe used regular milk ***NOTE: I didn't have any macadamia nuts so I used toasted hazelnuts Put the oats in bread machine pan and pour the boiling water over them. Stir so all the oats are wet. Let sit at least 15 min. Add all the remaining ingredients except the nuts. Set for white bread, medium crust. Press Start. Check the dough after about 10 min. Depending on the water content of the mango, the dough may need a little more milk or flour. Add the nuts after the first kneading or when the machine signals to add fruit or nuts. This was very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 151.2 Fat 2.4g Carb 27.3g Fib 1.6g Pro 4.9g Sod 150mg CFF 14.3% * Exported from MasterCook * Mumpets, Julia Child's Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active dry yeast -- dissolved in: 1/4 Cup tepid water 2 Tablespoons instant mashed potatoes -- softened in: 1/2 Cup boiling water -- or 1/4 cup grated raw potato -- simmered until tender in: -- 1 cup water 1/2 Cup cold water -- or cold milk if using raw potato 2 1/2 Cups all-purpose flour To be added after first rise: 1 1/2 Tsp salt -- dissolved in: 3 Tablespoons tepid water 2 Tablespoons butter -- softened (2 to 3) Heavy griddle or large frying pan, or non-stick electric skillet muffin or crumpet rings or cat-food or tunafish cans about 3 inches in diameter with tops and bottoms removed 4 to 5 T ladle or long handled cup The Dough While yeast is dissolving, assemble the other ingredients. Then into the instant potatoes beat the cold milk, and stir it along with the water and dissolved yeast into the flour. (Or if using raw potato, stir the cold milk into the potato pan, then stir both in to the flour, adding dissolved yeast only after mixture has cooled to tepid.) Beat vigorously for a minute or so with a wooden spoon to make a smooth loose thick batter, heavier than the usual pancake batter but not at all like the conventional dough. Cover with plastic wrap and let rise, preferably at around 80F until batter has risen and large bubbles have appeared in the surface (usually about 1 1/2 hours - it must be bubbly, however long it takes). Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface, about an hour at 80F. The batter is now ready to become English Muffins. (Batter may sit for an hour or more after its second rise, or you may use one of the delaying tactics suggested at the end of recipe). Preliminaries When you are ready to cook the muffins, brush insides of rings fairly generously with butter; butter surface of griddle and set over moderate heat . When just hot enough, so that drops of water begin to dance on it, the heat is about right. Scoop your ladle into the batter and dislodge the batter into a ring with rubber spatula; batter should be about 3/8" thick to make a raised muffin twice that. Batter should be heavy, sticky, sluggish, but not runny having just enough looseness to be spread out into the ring. If you think it is too thick, beat in tepid water by driblets. Cooking the muffins The muffins are to cook slowly on one side until bubbles, which form near the bottom of the muffin, pierce through the top surface, and until almost the entire top changes from a wet ivory to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat. Regulate heat so that bottoms of muffins do not colour more than a medium or pale brown. Now the muffins are to be turned over for a brief cooking on the other side. Less than a minute is usually enough for cooking the second side. Cool muffins on rack. Delaying tactics Not much can happen to ruin this dough, as long as you have achieved the necessary bubbles. You may let it wait at room temp for an hour or more before baking; or you may even refrigerate it over night. If it seems to have lost its bubble, you can bring it back to life by beating in another cup of flour blended with enough tepid water to make a batter; this will give the yeast something more to feed on and in an hour or so it will rise and bubble again as it gobbles its new food. You can even turn this batter into a sourdough. Simply let it sit at room temp for a day or two until it has soured, then bottle and refrigerate it. You can now use it in any sourdough recipe, or you can make sourdough English muffins; blend 1/2 cup of it with 1 cup flour and enough water to make a batter, add 1 T dissolved yeast, and let it rise; then beat in more flour and water, or milk, and add salt; let it rise and bubble again; and cook your muffins. Replenish the sourdough starter by mixing it with more flour and water or milk blended into a batter, and let sit at room temp until it has bubbled up and subsided; refrigerate as before. >From: Linda Michaluk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #4 Recipe By :Bread Machine Magic, Linda Rehberg and Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 3/4 cup Rolled oats 1 1/4 cup Skim milk -- or water with 4 Tbsp buttermilk powder 3 cup Bread flour 3 tablespoon Molasses -- or honey 1 1/2 teaspoon Salt 1 1/2 teaspoon Bread machine yeast Place all ingredients in bread pan, set crust to Light setting, and begin. This turned out really moist and slightly chewy - a good thing IMO. >From: "Kim" - - - - - - - - - - - - - - - - - - - NOTES : I just had to post this recipe since I was so impressed. I usually eat most of a fresh loaf of bread while it is still warm and toast a couple of pieces the next day and after that it gets thrown in the fridge to die a slow death :-) BUT this bread is still as fresh and moist and chewy as they day I made it, which was two days ago now. I am truly amazed. I don't think it will be seeing the fridge at all! I hope you try it and like it as much as I did. I found the recipe written with the skim milk and I changed it and used the buttermilk powder and water. I used regular oats not quick - don't know if it would make a difference. * Exported from MasterCook * Panettone #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: -- * 3/4 cup water 1/3 cup butter 1 1/2 large eggs -- (6 T) 1/3 cup sugar 3/4 teaspoon salt 1 1/2 teaspoon grated lemon rind 3 cup bread flour 2 1/2 teaspoon yeast -- At beep or end of first knead add: 1/3 cup golden raisins 1/3 cup candied fruit * or bake in 2 lb coffee can or 2 1-lb cans Bake on white bread cycle. Bernard Clayton's Complete Book of Breads uses candied citron, a mix of dark and light raisins, pine nuts and adds 1 T ground anise for a traditional bread from Lombardy. Italians use it for Christmas, Easter, weddings, christenings, and other special occasions. >From: jaclyn@itexas.net (Jack Dickson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Braid Recipe By :Fleischmann Treasury of Yeast Baking from 1962 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Sweet Dough -- see recipe -- or Rich Sweet Dough 1 Cup Planters Creamy Peanut Butter 1/2 cup Fleischmann's Margarine Confectioners' Sugar Frosting Chopped Planters cocktail peanuts -- Optional (Makes 2 braids) Prepare dough. When ready to shape, combine Planters Creamy Peanut Butter and Fleischmann's Margarine. Mix until well blended. Punch down dough. Divide in half. Cut each half into 3 pieces. Roll each piece into a 14 x 3 inch strip. Spread peanut butter-margarine mixture down center of strips. Bring edges to center and pinch to seal. Form three strips into a braid, sealing ends well. Repeat with remaining three strips. Place on greased baking sheets. Cover;let rise in warm place, free from draft, until doubled in bulk, about one hour. Bake in moderate oven (375 degrees F.) about 20 minutes. Cool. Frost with confectioners' sugar frosting and sprinkle with chopped peanuts if desired. >From: Rose4May@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread #5 (Diary Free) Recipe By :The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 cup Bread Flour 3 Tbsp Packed Brown Sugar 1/3 cup Chunky Peanut Butter 1 cup Water This is a really nice snack bread, but it's also terrific to send in lunch boxes for a new twist on the standard peanut butter and jelly sandwiches. Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". Tip: To measure and add the peanut butter put some nonstick cooking spray or oil in the measuring cup first. The peanut butter will then measure easily and slide right out. This recipe is dairy-free This recipe will work on a "rapid" or "quick bread" setting. This bread may be prepared on the timer, if you use the timer method, though, use active dry yeast (rather than compressed) and if you have a yeast dispenser, use it. This is very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 209.3 Fat 6g Carb 32.6g Fib 1.8g Pro 7.1g Sod 56mg CFF 25.4% * Exported from MasterCook * Peanut Butter Bread #6 Recipe By :Fleischmann's Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- One Pound Loaf: 2/3 cup milk 1/3 cup creamy peanut butter -- not reduced fat -- not natural peanut butter 1 large egg 3/4 teaspoon salt 1 1/2 cups bread flour 1/2 cup whole wheat flour 1 Tablespoon sugar 1 1/2 teaspoons active dry yeast -- Fleischmann's Bread Machine Yeast -- 1 1/2- Pound Loaf: 1 cup milk -- plus 2 tablespoons milk 1/2 cup creamy peanut butter 1 large egg 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup whole wheat flour 2 Tablespoons sugar 2 teaspoons active dry yeast -- Fleischmann's Bread Yeast Add ingredients to bread machine pan in the order suggested by manufacture, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency.) >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking. Recommended cycle: Basic/white bread cycle; light or medium / normal color setting. * Exported from MasterCook * Pear Bread Recipe By :The Bread Machine Book, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Yeast -- (2 1/4 Tsp) 2 cup Bread Flour -- (3 C) 1/2 Tsp Nutmeg -- (3/4 Tsp) 1/2 Tsp Ground Ginger -- (3/4 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Butter -- (3 T) 2 Tsp Honey -- (1 T) 3 Tbsp Pear Liquid -- Or Water, (4-5T) 1/2 cup Pear Puree -- (3/4 C) This is based on a bread made in the French countryside amid pear orchards. It has a delicate, sweet flavor of pears. It is a nice tea or breakfast bread, or can be used in mildly flavored sandwiches such as cream cheese and cucumber. Make the pear puree by peeling and coring 3 pears for the smaller recipe, 4 or 5 for the larger one. Cut each pear in several pieces and put in a small saucepan with 1 or 2 T water. Start cooking over very low heat. The pears will quickly start releasing their own juices, and nor more water will be needed. Increase to medium heat. Cook the pears until they are very soft, about 10 min. Then drain off as much liquid as you can, saving the liquid. Put the pears in a blend3er or food processor and puree. Measure out the required amount of puree. Put it and all other ingredients except pear liquid in bread pan in order suggested by your bread machine instructions. The amount of liquid needed for the bread will depend on the liquid in the puree, so you'll need to watch the dough for the first few minutes, adding pear liquid (or plain water) until it reaches the proper consistency - neither stiff nor too soft. Set for white bread, medium crust. Press Start. Once you have added the liquid, the bread does not need any further attention until it is baked. This was really good!! We enjoyed the very subtle flavor of the pears. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 166.6 Fat 3.5g Carb 29.1g Fib 1.3g Pro 4.5g Sod 164mg CFF 19.2% * Exported from MasterCook * Picnic Bread Recipe By :Great Bread Machine Recipes, Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- ONE POUND LOAF: 1 teaspoon active dry yeast 1 1/2 Tablespoons sugar 2 cups bread flour 1 teaspoon salt 2 Tablespoons sweet pickle relish -- drained * 1 Tablespoon butter -- ** 1/2 cup milk 2 Tablespoons water -- warmed This a tasty soft bread. NOTE:* Next time I will use 4 tablespoon sweet pickle relish. NOTE:** I used diet margarine. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #2, White Recipe By :Maggie Baylis & Coralie Castle Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 oz baking potatoes 3 Tablespoons brown sugar -- firmly packed 1 Tablespoon yeast 4 1/2 cups unbleached white flour -- or as needed 3 Tablespoons butter -- melted and cooled 2 teaspoons salt Scrub potatoes, slice and boil in water to cover until soft. Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously about 3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room temperature 45 minutes. Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand. Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes. Dough will be soft and slightly sticky. Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans. Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size. Place in oven, turn heat to 350 degrees F and bake 45 minutes or until bread tests done. Turn out onto wire rack, turn right side up and cool. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Makes two medium loaves. This recipe, I believe is one of the best I have ever made. Here's one that will make your mouth water. This is home made bread at it's best. Do make this one, you will not be disappointed. The only ingredient I changed was the butter, I used diet margarine. I also used my KitchenAid mixer to do all the kneading.