* Exported from MasterCook * Potato Bread #3, Great Recipe By :Great Bread Machine Recipes,Norman Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz warm water -- (3 1/2 oz) 2 tablespoons butter -- (1T) 2 eggs -- (1) 1/2 cup nonfat buttermilk -- (2 1/2 oz) 1/4 cup dry milk -- (2T) 4 tablespoons mashed potato flakes -- (2 1/2T) 1 teaspoon salt -- (1/2t) 2 3/4 cups bread flour -- (2C) 2 tablespoons sugar -- (4t) 1 teaspoon active dry yeast -- (1/2 t) Load ingredients in bread basket according to your machine's instructions. Note: I did use 2 teaspoons of yeast in the 1 1/5# loaf in my Hitachi machine. The recipes calls for 2 t only in the Panasonic/National machines. Nutritional Info per Great Bread Machine Recipes: Per 1.5# loaf: calories 2073, fat 44 grams, 19% cff Per 1 # loaf: calories 1384, fat 24 grams, 16%cff Per MasterCook: 1.5# loaf - calories 1936, fat 38 grams >From: marciaf@juno.com (marcia a Fasy) - - - - - - - - - - - - - - - - - - - NOTES : Wonderful! * Exported from MasterCook * Quitza Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bean Bread (from Baking with Julia) -- see recipe Topping: 12 oz cream cheese -- at room temp 2 cup chunky salsa -- (homemade or store bought) 1 cup shredded cheddar cheese -- or Monterey jack cheese Quitza: The quitza can be made in a 12 1/2-inch sloped sided springform pan or a traditional 12-inch springform. Lightly spray pan with vegetable oil spray. (You can also make this as a flat pizza, in which case it should be baked on a preheated baking or pizza stone.) Working on a lightly floured surface, roll the dough into a 16-inch circle. Fit the dough into the pan, stretching and pressing it so that it covers the bottom of the pan and comes up the sides. Topping: Carefully spread softened cream cheese over bottom of dough. Check the salsa, if it's water, spoon it into a strainer and shake out the excess liquid. Spoon the salsa over the cream cheese and top it with shredded cheese. Let quitza rise, uncovered, at room temp for about 30 minutes, or until dough is puffy and doubled in bulk. While dough is rising, center a rack in the oven and preheat oven to 475F. Bake the quitza for 20 to 25 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot or at room temperature. The quitza is best served the day it is made. The quitza is very good. I have not found that I've had to add extra water when I've made the dough. I check on it when it's kneading and it's always formed a ball. If you can find the cookbook at a discounted price, or borrow from the library, it's very good. Lots of bread recipes, mostly for hand or Kitchen Aid mixing. The series is pretty good too (no, I'm not getting a commission from Julia...) It's just that they always make it look soooo easy on television. (p.s. sorry this post is so long) >From: Peg Doolin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red River Cereal Bread Recipe By :http://countrylife.net/bread/recipes/65.html 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 tablespoon yeast 2/3 cup warm water 2 tablespoon sugar 1 cup Red River cereal -- * 1 tablespoon salt 3 tablespoon maple syrup 3 tablespoon molasses 6 tablespoon butter 3 cups boiling water 2 cups milk -- scalded 3 cups whole wheat flour 8 cups white flour -- (approx.) * Red River cereal is reported as having equal amounts of cracked wheat, cracked rye, and flax seeds. It is available in Canada. Proof yeast, add salt to boiling water, add cereal in a stream and cook until wooden spoon makes a track across it, stirring constantly. Add butter, syrup molasses and milk, stir well, let stand til lukewarm. Add yeast, then flour; beat well. Add white, mixing until it comes away from the sides of the bowl. Knead for 10 minutes. Let rise twice covered with a towel in the oven. Punch down and make into loaves. Bake at 375 degrees for 35 minutes. >From: jvega@sprynet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refries And Cheese Bread 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 1/2 tsp yeast 1/8 tsp ginger 1/8 tsp sugar 2 cup bread flour 1/3 cup wheat flour 1 1/3 tbsp gluten, wheat 2/3 tsp chili powder 2/3 tsp salt 1/3 tsp garlic salt 2/3 cup refried beans -- canned 2 2/3 oz Kraft "Mild Mexican" Cheez Whiz 3/4 cup water >From: MHarris269@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich Sweet Dough #2 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 -------- ------------ -------------------------------- 3/4 cup milk 1/2 cup sugar 2 teaspoons salt 1/2 cup margarine -- (1 stick) -- Fleischmann's 1/2 cup warm water -- 105 - 115 degrees F 2 packages active dry yeast -- Fleischmann's -- or cakes -- compressed 1 egg 4 cups unsifted flour 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 * Sage Cornmeal Bread Recipe By :Reggie Dwork Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 1/2 Lb Loaf: 1 1/2 Tsp Active Dry Yeast 2 cup Bread Flour -- (10.6 Oz) 1/2 cup Yellow Cornmeal 1 Tbsp Fresh Sage -- Minced Fine 1/2 Tsp Salt 2 Tbsp Honey 2 Tsp Butter 1 cup Water Put all the ingredients into the baking pan and set for light crust and push start. The loaf came out very light...and had a great taste. Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 104 Fat 1g Carb 20.7g Fib 1g Pro 2.9g Sod 83mg CFF 8.4% * Exported from MasterCook * Sourdough Bread #6 Recipe By :Adventures in Sourdough Cooking & Baking by Chas D Wilford Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PRIMARY BATTER: 1 cup sourdough starter 1 cup water -- 85 deg. F 1 1/2 cups flour DOUGH: 1 1/2 cups primary batter 1/4 cup milk 1 tablespoon butter 1 tablespoon sugar 3 cups all-purpose flour -- unbleached 1/2 teaspoon salt PRIMARY BATTER Combine the starter, water and flour in a bowl large enough to allow for some expansion of the batter. Mix well with a whisk, cover with Saran Wrap and allow to stand 12 - 24 hours until the batter has completely fermented. The longer the proofing period the more sour the final product will be. After this proofing period, remove 1 cup of the batter and return it to your jar of sourdough starter. Put the starter jar back in the fridge. Dough Place the remainder of the primary batter - about 1 1/2 cups - and all other ingredients in the ABM in the order presented and press start. After final kneading turn off machine and allow dough to rise until doubled in bulk, about 2 - 2 1/2 hours. Punch down and allow to double in bulk a second time - about another 2 hours. FOR A LOAF When second proofing is done, remove the dough from the ABM, form into a loaf, place into a greased 9x5 inch bread pan and allow to double in bulk. Bake at 375 degrees for about 25 to 30 minutes. FOR BAGUETTES When second proofing is done, remove the dough from the ABM and divide it in half. Form into two 15 inch loaves and place in baguette pans or on a cookie sheet, whichever is your preference. Allow loaves to double in bulk. Slash diagonally several times and bake at 400 degrees for about 18 to 20 minutes. For a crisper crust, just before placing the baguettes in the oven spray them with cold water. Then spray them every three minutes for nine minutes. >From: TaktEZ@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #7 Recipe By :Kenton Campbell Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sourdough starter 5 1/2 cups flour 3 tablespoons gluten, wheat 3 tablespoons dried buttermilk -- powder 2 1/2 tablespoons active dry yeast -- instant 3/4 cup unsweetened applesauce hot water Been experimenting with sourdough and have a really nice low fat bread that I like. Use 2 1/2 cups of proofed sourdough batter, whatever you like the best. Add 5 1/2 cups of flour, 3 tbsp. gluten, 3 tbsp. powdered buttermilk powder, 2 1/2 tbsp. instant yeast, 3/4 cup unsweetened applesauce, and enough hot water (I use the hottest available off the tap) to bring it together. Let it set for 20 minutes after it is just come together for kneading. After 20 minutes knead for 3 to 5 minutes, let rise to double, and then split between two loaves. Brush with hot water before putting in 350 oven for 30 to 35 minutes. - - - - - - - - - - - - - - - - - - - NOTES : This is great bread!! * Exported from MasterCook * Sourdough Bread, Joellen's (Sweet) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup starter 3/4 cup sugar 3 tablespoon instant potatoes 1 cup warm water ----- 6 cup f1our 1/4 cup sugar 1 tablespoon salt 1 cup Day 1 starter 1/2 cup corn oil 1 1/2 cup warm water -DAY 1 IN THE MORNING or DAY 1 EVENING: Mix the starter, sugar, potatoes, and water. Let stand on the counter for 8-12 hours uncovered. - DAY 1 IN THE EVENING or DAY 2 MORNING: Stir mixture and measure out what you need to make bread. Bake something else with the remaining mixture, or else store it in the refrigerator for the next time you bake this recipe. A word on flour: I put in as much of the flour asked for as I can knead in until I don't want to anymore and until it's not sticky -- consequently it's usually less than asked for, and my bread is light and sometimes holey. But we like it that way. This recipe specifically calls for little kneading. That's why it's a real light, almost croissant-type bread. Mix all the next ingredients in large bowl. Pat top with oil, cover lightly and let rise 8-12 hours at room temp. DAY 2 IN THE MORNING or DAY 2 EVENING: Punch dough down and knead just a little. Divide into 3 equal parts. Knead each 12-15 times on floured board. Put into greased loaf pans. Brush tops with oil. Cover with plastic wrap. Let rise in pans 8-12 hours at room temp. DAY 2 IN THE EVENING or DAY 3 MORNING: Bake at 325-350 deg F for 20-25 minutes for light bread or 30-40 for darker bread. Remove from pans, brush tops with melted butter or margarine, cool on racks. Makes 3 regular loaves. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - NOTES : This is wonderful. We don't even butter it, just rip it apart and eat it plain ... warm from the oven, of course. It's sort of like a croissant in loaf form. * Exported from MasterCook * Soy Bread, Thirty Percent Recipe By :Veggie Life, May 1997 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups soy flour 2 1/2 cups unbleached white flour 3 tablespoons gluten, wheat 1 package active dry yeast 1 tablespoon sugar 1/2 teaspoon salt 2 cups soy milk -- warmed Cooking spray or oil An overnight method allows a slower rise, so the texture develops with less kneading. If time allows, this dough can be made in a more traditional manner...or speed up the entire process by mixing and baking in a bread machine. Up to 50% soy flour can be used (2 cups soy flour, 2 cups white flour), but expect a much richer, denser loaf: 1. In a mixing bowl, stir together flours, 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 to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space and a tight-fitting lid and refrigerate overnight. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, shape half of the dough into a long, slender baguette. Repeat with second half of dough and place both on prepared sheet. Brush tops with a pastry brush dipped in warm water and slash tops, if desired. Cover with a towel and set in a warm place to rise for an hour, or until almost double. 4. Preheat oven to 400=EA degrees. Bake for 20 minutes or more, just watch for burning! Remove to a rack to cool before cutting. Makes 16 servings. PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD, Omg, CHOL, 1.8g FIBER >From: Terry & Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * St. Lucia Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skim milk 1/2 cup butter -- softened 1 teaspoon ground cardamom 3/4 cup sugar --- 6 1/2 cup all-purpose flour -- (6 1/2 to 7) 1/2 tsp ground ginger 2 tablespoon gluten, wheat 1 teaspoon salt 1/2 teaspoon powdered saffron 3 tablespoon orange peel 2 Tbsp active dry yeast -- (I use rapid-rise) --- 2 eggs -- beaten 3/4 cup warm water 1/2 cup ground blanched almonds -- (optional) 1/2 cup dark raisins -- (optional) --- Icing: 1 cup sifted powdered sugar 1/2 teaspoon vanilla -- or almond extract 3/4 tablespoon milk -- or orange juice Place milk in small, microwaveable measure; add butter. Heat on HIGH power for 2-3 minutes; add butter and sugar. Heat on HIGH power, stirring every minute, until butter has melted. Remove and stir in cardamom; let cool to lukewarm. With standard mixing attachment, thoroughly combine flour, ginger, gluten, salt, saffron, and orange peel into large mixing bowl. Add yeast and combine thoroughly. Add eggs, water, milk mixture, and nuts and raisins (if desired); mix only until dough starts to form a batter -- approximately 10-20 seconds. The dough will be somewhat soft and will not form a ball. If it is too soft you may add additional 1/2 c. flour. Attach dough hook to mixer and knead dough for approximately 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. On lightly floured board, roll one third of dough into a square (approximately 10"). Cut in half, to make two rectangles. Cut each rectangle crosswise into 12 strips. With palm of hand, roll each into a pencil-thin strip, about 6" long. On lightly greased baking sheet, cross strips to make an "X" shape; curl each end into small coil. You may press a raisin into the center of each coil if you wish. Place buns in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until doubled in size. Preheat oven to 500F while dough is rising. Brush buns with 1 egg yolk mixed with 1 T. water. Turn heat down to 400 (or 450 if using convection); bake 12-15 minutes; remove from oven when the crusts have turned a nice golden brown; remove to wire racks. Buns should be allowed to cool for 10 minutes prior to serving. If freezing for future use, allow all items to cool thoroughly before freezing. Makes: 3 dozen buns VARIATION: ---------- Buns may be served plain or iced (see below). After removing buns from oven, allow to cool for 10-15 minutes before drizzling icing over tops. Icing: ----- Combine ingredients thoroughly. Stir in additional milk or juice, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle it over the coffee cake, buns, or sweet rolls. Makes: 1/2 cup >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-Dried Tomato, Poppy And Sesame Seeds Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast 2 3/4 cup Bread Flour 1/2 cup Sun-Dried Tomatoes -- Not Oil-Packed 1 Tbsp Poppy Seeds 1 Tbsp Toasted Sesame Seeds 1 Tsp Salt 1 1/2 Tbsp Honey 1 1/2 Tsp Wonderslim -- *Or 1 T Oil 1/4 cup Skim Milk 1 cup Water I toasted the sesame seeds till they were very lightly colored and snipped the sun-dried tomatoes into large pieces. I put all the ingredients into the baking basket and set it for light crust and pushed start. It rose very high...so if you want it to be a bit more dense cut the water a bit. This was a very light loaf of incredibly tasting bread!! Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 104.8 Fat 1g Carb 20.4g Fib 1.2g Pro 3.6g Sod 172mg CFF 8.6% * Exported from MasterCook * Swedish Limpa Rye #4 Recipe By :The Complete Book of Breads, Bernard Clayton, Jr Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 2 cups warm water -- (105-115 Fahrenheit) 2 1/2 cups rye flour -- medium 1/4 cups sugar 1/4 cups molasses 1 teaspoon cumin 1 tsp fennel -- crushed or ground Grated rind of 2 oranges 1 cup raisins -- light or dark 4 cups all-purpose flour -- or bread flour -- approximately 3 tablespoons shortening 1 tablespoon salt [two large round loaves] BAKING SHEET: One baking sheet, greased or Teflon PREPARATION: 20 mins. In a large bowl or cup dissolve yeast in water. Stir briskly with a fork or whip. Let it stand 5 minutes to begin its fermentation. With a large wooden spoon stir all of the rye flour, sugar, molasses, cumin, fennel, orange rind, raisins, and about 1.5 cups of white flour into the bowl. Beat until smooth-- about 100 strokes. Add 1 cup flour, stir, and beat in the shortening and salt. By hand add more flour, a little at a time, until the dough cleans the sides of the bowl and is stiff. If a raisin works its way out, push it back into the dough. The slight discoloration that sometimes comes with working fruit into white dough will not be noticed in this dark loaf. KNEADING: 10 mins. Turn dough out onto a lightly floured board or counter top. Since this will be a slightly sticky dough, it may help to grease the fingers before beginning. Knead until the dough is smooth and no longer sticky. FIRST RISING: 50 mins. Put the dough into the large bowl (which has been washed and greased), cover tightly with plastic wrap and leave in a warm place (80-85 f) until it doubles in bulk. You can test if it has risen by poking a finger in it; the dent will remain. SHAPING: 15 mins. Punch down dough with quick jabs of the fist and fingers. Turn it over; let rest for 10 minutes. Turn the dough onto the board, knead briefly to press out the air. With a sharp knife, cut into two pieces. Pat and roll the dough into round balls. Place on opposite corners of the baking sheet. Flatten slightly. SECOND RISING: 45 mins. Cover the dough with wax paper or foil and return to the warm place until doubled in volume. You can test if it has risen by poking a finger in it; the dent will remain. BAKING: 375f, 45 mins. Preheat the oven to 375f. With a razor blade or sharp knife, slash a cross on top of each loaf. Bake in the oven. When the loaves are crusty and tapping the bottom crust yields a hard and hollow sound, they are done. If not, return to oven for an additional 10 minutes. If the loaves appear to be browning too quickly, cover with a piece of foil or brown sack paper. FINAL STEP: Remove from oven and place the loaves on a wire cooling rack.This limpa makes exceptionally good toast. The loaf freezes well. My observations [Fred]: This is one TERRIFIC loaf of bread... and the author is correct in his statement that it makes exceptionally good toast but it usually doesn't last long enough to get anywhere near a toaster. When I make it I tend to find that it needs either a little LESS rye flour, or a little MORE water than the recipe calls for. I'd suggest that you may want to try 2.5 cups of water instead of 2, but you may want to try it as written first, just to see how you like it. Since it contains quite a bit of rye flour, it's low in gluten, and really does get sticky, so the cautions about dealing with stickiness are entirely appropriate. Also, since it contains a lot of rye (even more if you don't add extra liquid or cut back the rye a bit because it gets too stiff before you can get all the white flour worked in) it tends to take a lot of kneading and also may not rise well. I'd take that as a hint to do what I suggested above, i.e., add water or cut back on the rye a bit. Also, it may be my oven, but I find it tends to burn on the bottom if baked at even 350 degrees. The last time I made it I dropped the temperature to around 335-340, and covered the bottom of the baking sheets with aluminum foil (shiny side down) to prevent the bottom from getting so much heat. This just means the crust won't get quite so dark, and it may take a few more minutes in the oven to finish baking. And, I find it works better to make each loaf on a separate baking sheet, as they tend to crash into each other and become Siamese twins. "The Complete Book of Breads", by Bernard Clayton, Jr. published by Simon and Shuster, first edition, page 203. >From: Fred Smith - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe for a TERRIFIC loaf of bread. I've made it a number of times for luncheons at church and it's always received with open arms and rave reviews. Afterwards there are always a few people who come around hoping there's some extra they can take home! This is one of the author's favorite loaves from among a dozen limpa recipes in his files. It has the chili-like flavor of crushed cumin seed, the unmistakable fragrance of fennel, and the pleasant goodness of orange. Studded with raisins, the loaf rises up to become a handsome brown ball. It sends forth a good aroma when toasted and buttered. * Exported from MasterCook * Sweet Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup bread flour -- (3 1/2 to 4) 4 cup whole wheat flour 2 tablespoon gluten, wheat 1 1/2 teaspoon salt 1/2 tsp ground ginger 4 teaspoon ground cardamom -- * --- 2 Tbsp active dry yeast -- (I use rapid-rise) 3 cups skim milk -- lukewarm 1/2 cup honey 1/2 cup butter -- softened 2 eggs -- beaten --- Icing: 1 cup sifted powdered sugar 1/2 teaspoon vanilla -- or almond extract 3/4 tablespoon milk -- or orange juice * May substitute 1/2 t. EACH of nutmeg, ginger, and cloves AND 1 t. cinnamon -- pick your favorite. Yields all of the following: 1 coffee cake, 1 dozen sweet rolls, and 1 dozen buns Filling Ideas ------------- 1) cinnamon, nutmeg, butter, honey 2) cinnamon, butter, pecan pieces, raisins that have been soaked in rum or sherry 3) marmalade or jam, chopped nuts 4) cinnamon, butter, crushed almonds 5) pureed apricots, ginger, honey 6) chopped prunes, orange peel, crushed pecans With standard mixing attachment, thoroughly combine first six ingredients into large mixing bowl. Add yeast and combine thoroughly. Add remaining ingredients; mix only until dough starts to form a batter -- approximately 10-20 seconds. The dough will be very soft and delicate, and will not form a ball. 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. For coffee cake: Lightly grease a coffee cake tin (I use one with a pretty design imprinted in the metal, so that the resulting cake has this design) and place one large piece into the tin. For buns: Divide one large piece into 12 equal-sized pieces. Shape into balls and place each in a lightly-greased muffin tin or molds. For sweet rolls: On a floured surface, roll one large piece into a rectangle approximately 1/4" thick. Cover with filling (see ideas below); roll up in jelly-roll fashion and slice into 1" pieces. Arrange in a lightly greased pan, slightly touching. Place all in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until doubled in size. Preheat oven to 500F while dough is rising (With this many pieces it is helpful to have two ovens available. If you do not, you may wish to place some of the items into the refrigerator for baking later -- sweet rolls are ideal for this as they can be baked fresh in time for breakfast). OPTIONAL STEP: When the pieces have doubled in size, combine 3 egg whites with 4 t. water. Mix well; then brush the tops of the pieces with the glaze. Turn heat down to 350 (or 325 if using convection); immediately uncover pieces and place into oven. Coffee cake will take approximately 35-40 minutes, 20-30 minutes for the buns and sweet rolls. Remove from oven when the crusts have turned a nice golden brown; place on cooling racks. For sweet rolls: these may be served plain or iced (see below). Serve after cooling for approximately 10 minutes. Buns should be allowed to cool for 10 minutes prior to serving; coffee cake for 15-20 minutes. Sweet rolls may be served after about 10 minutes of cooling. If freezing for future use, allow all items to cool thoroughly before freezing. Icing: ----- Combine ingredients thoroughly. Stir in additional milk or juice, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle it over the coffee cake, buns, or sweet rolls. Makes: 1/2 cup >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vita Bread Recipe By :Smart Bread Machine Recipes, Sandra L. Woodruff Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb: -- -1.5 lb: 2/3 cup water -- 1 cup 1 wedge cabbage -- (1") 1-1/2 " wedge 1 piece carrot -- (4") 6" piece 2 cups whole wheat flour -- 3 cups 4 teaspoons gluten, wheat -- 1-1/2 tbsp. 1 tsp yeast -- 1-1/2 tsp. 1/2 tsp sea salt -- 3/4 tsp. 1 tablespoon lecithin granules -- 1-1/2 Tbsp. -- or vegetable oil Put the water, cabbage, and carrot in a blender and process for 1 minute or until vegetables are completely pulverized. Then put this mixture and the remaining ingredients in the bread machine's pan and turn the machine on. Soft and moist, this bread is also super-nutritious. Sugars naturally present in the carrots and cabbage feed the yeast, eliminating the need for added sugar. Per Serving: Calories: 79 Sodium: 92 mg Cholesterol: 0 mg Fat: 0.9 g Protein: 3.2 g Fiber: 2.7 g >From: MHarris269@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Berry Bread, Mrs. Elizabeth Ovenstad's Recipe By : Mrs. Elizabeth Ovenstad's 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 boiling water 1/2 cup whole-wheat kernels -- or wheat berries 1/2 cup warm water 1/2 TBSP sugar 2 packages active dry yeast -- (TBSP) 1/3 cup rye flour 1/3 cup whole-meal flour -- whole-wheat flour 6 cups white flour -- (6 to 7) 1 TBSP salt 1 cup warm milk -- or milk substitute 1 cup warm water Pour: 2 cups boiling water poured over: 1/2 cup whole-wheat kernels, or wheat berries, (available in health food stores) Allow to stand for two hours to soften the berries. Proof the yeast as follows: 1/2 cup warm water, 1 TBSP sugar, 2 packages (TBSP) active dry yeast. While the yeast is proofing, combine in a bowl: 1/3 cup rye flour, 1/3 cup whole-meal, whole-wheat flour, 3 cups white flour, the drained wheat berries, and 1 TBSP salt. Add: the proofed yeast mixture from above, 1 cup of warm milk, and 1 cup of warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well for about 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more cups, give or take a bit. Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour. Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James feels that the bread may need some help in the second rising, in the form of a bit of heat. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. I have made this loaf without the wheat berries, as the crust and bread is delightful without the berries, and some members of the family refer to soft berries as "erasers" and hard berries as "rocks" - refusing to eat bread with either. However, with a bit of practice, you will be able to use the wheat berries at the right point so they will be neither "rocks" or "erasers". >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread #4, Hard-Crusted Recipe By :Washington Post Food Section Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lbs white bread flour -- (approx. 6-2/3 cups) 3 Tsp salt 2 Tsp yeast 2 Cups water -- approximately 1/4 Teaspoon sugar Add 1/4 tsp sugar to 1/2 cup warm water and stir in the yeast. Measure the flour into a mixing bowl . Dissolve the salt in the remaining water, then add the water to the flour, and add the yeast. Add water if necessary to make dough, then mix well and knead for about 10 minutes Turn the dough into a heavy crockery bowl but DO NOT oil the dough or bowl; it isn't necessary. Raise the dough fairly cool, 65 to 70 degrees Fahrenheit for the first four hours. Deflate by going around the bowl gently pushing the dough in using a moistened spatula. Remove the dough and turn it over for the second rising. Punch down and knead another 7 minutes. Let dough rise but this time at 75 to 80 degrees t for about two hours. Deflate the dough again, and cut it in half. Shape each half into a ball being careful not to tear the gluten 'skin' on the dough. Bakes much better on tile or in flowerpot bottom (works just fine). Let rise about 45-55 minutes at about 90 degrees. Looks like it doesn't rise, but it will in the oven. Preheat the oven to 500 degrees F. Put the proofed loaves into the oven and turn it down to 450 degrees. Twenty minutes later turn down again to 400. Bake about another hour at 400 degrees. Turn part way through if your oven heats unevenly . The crust is supposed to be very dark -- it is burned a little on the outside but will extend nearly half an inch into the bread. The crumb should be stretchy and airy with large holes similar to a sourdough. NOTE: Constructed a raising oven out of a cardboard box, dimmer switch and lightbulb socket. I heat with a 40-watt bulb and read the temperature in the box by sticking my instant- read cook's thermometer through a small hole for the purpose; I just leave the thermometer in the box for the duration. While this may seem a little overzealous, it is not hard to construct and pays immense dividends in repeatability. For humidity control I rely on a doubled dish towel moistened and covering the dough bowl. >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - NOTES : Here is a good recipe for a delicious white bread with a great crust. Takes a little extra time, but it is worth it. * Exported from MasterCook * Whole Wheat Bread #9 Recipe By :Fleishmann's Yeast Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons 1 tablespoon butter or margarine 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 tablespoon sugar 2 teaspoons yeast Place ingredients in bread machine pan in order listed. Use regular or timed bake cycle. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - NOTES : This is by far the best ABM wheat bread recipe I have found. * Exported from MasterCook * Whole Wheat Bread #10 Recipe By :Fleishmann's Yeast Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons 1 tablespoon butter or margarine 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 tablespoon sugar 2 teaspoons yeast Place ingredients in bread machine pan in order listed. Use regular or timed bake cycle. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - -