* Exported from MasterCook * 100% Whole Wheat Bread #4 Recipe By :Zojirushi Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb -- 1.5 lb 1 cup water -- 1 1/4 C 1 tablespoon butter -- 2 T 2 tablespoon sugar -- 3 T 1/2 teaspoon salt -- 1 t 2 3/4 cup whole wheat flour -- 3 2/3C 1 tablespoon dry milk -- 1 1/2 T 2 tablespoon gluten, wheat -- 3 T 1 teaspoon yeast -- 2 t >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Whole Wheat Loaf Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 12 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 3 tablespoons olive oil 5 tablespoons honey, molasses, or maple syrup 3 1/2 cups white whole wheat flour or flour from freshly ground wheat berries, red or white 1 tablespoon Lora Brody Bread Dough Enhancer 1/4 cup sunflower seeds -- chopped 1/4 cup walnuts -- chopped 1 1/2 teaspoons salt 1 1/2 teaspoons regular instant yeast In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. The dough will seem very wet and slack at first; just keep mixing, and eventually it'll come together, though it will remain sticky. For the optimal rise, we recommend using either a bread machine (set on the dough setting) or electric mixer to mix and knead this dough, with the bread machine being the first choice; kneading by hand will result in a smaller, denser loaf. Allow the dough to rise, in a greased, covered bowl, for 1 hour. Shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan (with a dough rising cover, or lightly greased plastic wrap) and allow it to rise for about 1 hour, till it's crowned about 2 inches over the rim of the pan. Bake the bread in a preheated 350 degree F. oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. Yield: 1 loaf. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * About Salt Rising Bread Recipe By :Cook and Tell, by Liz Caesar Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ****** The phrase "salt rising" refers to an old kitchen practice of keeping the bowl of starter nested overnight in a bed of warm salt, which retains heat. It does not refer to the bread's taste. The starter to begin salt-rising bread is a true starter where no yeast is used and is very temperamental. If the starter does not bubble up during the night to produce an oddly sweet odor, throw it out and begin again. But put it together in a different way and use a different milk or another kind of cornmeal. There is no easy explanation why one combination will work and another will not. Salt-rising bread loves warmth. Warm everything it touches and don't let it chill. It should be kept in a place between a constant 90 to 95 degrees and should remain so for 24 hours of the starter rising. The sponge and the dough demand less heat and attention as the bacterial strain grows. Use pasteurized whole milk. The bread should have a smooth texture and a tangy flavor and aroma. Notes: Food News 20 May 1998 Hanneman (phannema@wizard.ucr.edu) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Oatmeal Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup Nonfat Dry Milk Powder 1 Teaspoon Salt 1 1/4 Tablespoons Applesauce 2/3 Cup Oats 1 Tablespoon Almond Paste 1 1/3 Cups Bread Flour 1 Teaspoon Almond Extract 1 Teaspoon Yeast 1 Teaspoon Sugar Follow manufactures directions... >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Altar Bread, Mary Ann Vaughan's Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- luke warm 3 tablespoons honey 1 1/2 tablespoons oil 1/4 teaspoon salt 1 package dry yeast 2 1/2 cups flour, whole-grain wheat 1/4 cup gluten flour Add ingredients to the bread machine pan. Process on the dough cycle. Turn out dough on lightly floured surface and pat out to 3/8 to 1/2 inch thickness. Cut into rounds with a biscuit cutter (or washed tuna fish can). Put the rounds on a lightly oiled sheet and let rise in a draft free place until double in thickness. Bake in a 350 degree oven for 12 minutes or golden brown. Cool and store in a plastic bag in the freezer. >From: Ken Vaughan - - - - - - - - - - - - - - - - - - - NOTES : We have used for church (Episcopal). We generally make loaves about the size of a small hamburger bun. The size is convenient for moderate sized groups, and more than one piece can be used for larger occasions. These freeze well and store until needed. * Exported from MasterCook * Amaretto Coconut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces Tofu 1 Cup Sugar 1/4 Cup Amaretto 14 Fluid Ounces Coconut milk 2 1/2 Cups Flour 1/2 Teaspoon Salt 1 Tablespoon Baking powder 1 Cup Unsweetened Coconut Flakes Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan. Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. :-) Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan. Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage. [Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.] (C) Copyright 1994 Karen Mintzias - May be freely distributed >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Biscuits Recipe By :Cuisinart* Serving Size : 26 Preparation Time :1:30 Categories : Daily Bread Mailing List Food Processor Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3/4 teaspoon baking soda 1/3 cup warm water 3 1/3 cups flour 2 2/3 tablespoons sugar 1 teaspoon salt 1/2 cup vegetable shortening 1 cup buttermilk 2 tablespoons melted butter PREP: Angel Biscuits: one of the relatively few recipes that uses both baking soda and yeast. These Biscuits should be served warm from the oven. (Microwaves toughen dough.) They are mixed quickly like biscuits and raised once like yeast dough. Buttermilk adds the tang. YIELD: 7"x12" dough rectangle; 26 2" biscuits. TIME: prep 8 mins; stand; 1 hr; bake 20 mins. INSTRUCTIONS: Stir yeast and baking soda into warm water. Use the metal blade to mix the flour, sugar, salt and shortening, about 10 seconds. Combine the yeast mixture and the buttermilk, and with the machine running, pour in through the small feed tube as fast as flour mixture will absorb it. Process only until just mixed; do not overprocess. Turn the dough onto a floured board and roll into a rectangle 7"x12" and 1/2" thick; the dimensions were tested and produce the correct 1/2" thickness. Cut out 2" rounds with a biscuit cutter or an upturned small glass. Place biscuits 1-1/2" apart on a greased baking sheet and brush tops with butter. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. Bake at 425F for 15-20 minutes, or until light golden brown. Serve warm with butter. Hanneman [PER SERVING: 112 cals, 5 g fat, 41% cff] REF: The Cuisinart Bakery: Buns and Biscuits, from "The Cuisinart Cook," March 1986, Vol.2 No.3. PLASTIC OR STEEL: use the plastic dough blade for any bread recipe calling for more than 3-1/2 cups flour. >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anzac Biscuits Recipe By :Ian Staples Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup rolled oats 3/4 Cup coconut -- dissected 1 Cup flour 1 Cup sugar 125 Grams margarine 1 Tablespoon Light Corn Syrup 1 1/2 Teaspoons baking soda 2 Tablespoons boiling water Mix oats, flour, sugar and coconut. Melt syrup and margarine together in a saucepan. Mix soda with boiling water and add to syrup/margarine mix. Add dry ingredients and mix thoroughly. Place 1T globs of the mix onto greased cookie sheets. Cook 30 minutes at about 300F. Cool completely before storing. >From: cookie@news.cpcnet.com (Margaret Garland) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Cheddar Corn Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 Cups Flour -- all-purpose 1 1/2 Ounces Cornmeal -- yellow uncooked 1 Tablespoon Baking powder -- double-acting 3/4 Pound Apples -- cored, pared, finely chopped 1/2 Cup Whole Kernel Corn, Frozen -- Thawed 2 1/4 Ounces Lowfat Cheddar Cheese shredded 1/3 Cup Sugar -- granulated 1 Dash Cinnamon -- ground 1 Dash Nutmeg -- ground 6 Tablespoons Corn oil 3 Eggs -- lightly beaten Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking cups; set aside. In large mixing bowl combine flour, cornmeal and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine. In small bowl beat together oil and eggs; stir into flour mixture. Fill each baking cup with an equal amount of batter. Bake in middle of even for 15 minutes, until golden and toothpick comes out dry. Set pan on wire rack and let cool. Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25 Optional Calories. Per serving: 214 calories, 5 g. protein, 27 g. carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg. sodium, 110 mg. calcium, 1 g. dietary fiber. Calories from fat: 36% Original recipe from Weight Watchers "Simple Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber. >From: cookie@news.cpcnet.com (Margaret Garland) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bran Muffins, Refrigerator Recipe By :"Heart Healthy Recipes", Pillsbury Classic Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Shredded Whole Bran Cereal 1 1/2 cup Lowfat Buttermilk -- * 1 cup Unsweetened Applesauce 1/2 cup Oil 4 Egg Whites 2 cup All-Purpose Flour 1/2 cup Whole Wheat Flour 1 cup Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Cinnamon 1 Tsp Ginger 1/4 Tsp Salt 1/2 cup Raisins In large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, whole wheat flour and remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 1 week. When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups. Stir batter; fill spray-coated muffin cups 3/4 full. Sprinkle with sugar, if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick inserted in center comes out clean. Makes 30 muffins. *To substitute for buttermilk, use 4 1/2 tsp. vinegar or lemon juice plus skim milk to make 1 1/2 cups. Message From "David Cholka" to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This muffin recipe happens to have 0 cholesterol and only 4 mg. of fat for 1 muffin. The best part is you can keep it in the refrigerator for a week and the whole recipe makes 30 muffins at once. Hope it satisfies all you muffin lovers out there. Barb * Exported from MasterCook * Apple Bread #2 Recipe By :Myron Menaker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light Wheat Bread made w/brown sugar 1 teaspoon cinnamon 1 apple -- chopped You asked for an "Apple Bread" recipe. I make my usual wheat bread (half-white, half-wheat), adding a tsp. of cinnamon and using brown sugar as the sweetener...then tossing in a chopped-up apple at the "beep." You mentioned nuts---you could throw in a handful of chopped pecans or walnuts, also at the "beep." - - - - - - - - - - - - - - - - - - - NOTES : Yummmmmm...tastes just like "Apple Pie!" * Exported from MasterCook * Apple Carrot Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups Flour -- whole wheat 1/3 Cup Sorghum 1 Cup Wheat bran 1 Cup Soy milk 1 Teaspoon Baking soda 1 Teaspoon Vanilla 1 Teaspoon Cinnamon 1/3 Cup Carrots -- shredded 1/4 Cup Oil 1/3 Cup Apple -- finely chopped Preheat the oven to 400. Combine flours, bran, baking soda and cinnamon. In another bowl, mix together oil, sorghum, soymilk and vanilla. Combine wet and dry ingredients; mix well. Stir in carrots and apple. Fill greased and floured muffin tins 1/2 full, and bake for 25 minutes. Makes 1 dozen muffins. >From: cookie@news.cpcnet.com (Margaret Garland) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Crunch Muffins Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Flour -- unbleached, sifted 1/2 cup Sugar 2 Tsp Baking powder 1/2 Tsp Salt 1 1/2 Tsp ground Cinnamon 1/4 cup vegetable shortening 1 Lg Egg -- slightly beaten 1/2 cup Milk 1 cup tart Apples -- Peel, core grate NUT CRUNCH TOPPING: 1/4 cup brown Sugar 1/4 cup Pecans -- chopped 1/2 Tsp Cinnamon -- ground Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2" muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping (see below). Bake in 375F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl. Muffins, Breads Yield: 8 Muffins >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Muffins Recipe By :Good Housekeeping magazine Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter -- Softened 2 cup Sugar 2 Eggs 3 Tsp Vanilla 4 cup Flour -- Sifted 1 Tsp Cloves 2 Tsp Allspice 3 Tsp Cinnamon 2 Tsp Baking Soda 2 cup Unsweetened Applesauce Cream butter and sugar, and 1 tsp. vanilla. Add eggs. Sift together the flour and spices. Add to creamed mixture. Blend 2 tsp. vanilla into the applesauce, add soda, then blend into the batter using a wooden spoon. Spoon into greased muffin tins (almost fill the cups). Bake at 400F for about 20 minutes or until done. Serve hot with butter or sprinkle with powdered sugar. Batter keeps well in the refrigerator, if you only want to bake a few at a time. Message From "Wicks" to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Raisin Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups sugar 1 1/2 cups oil 1 2/3 cups applesauce 1 teaspoon salt 3 cups flour 1 tablespoon cinnamon 2 teaspoons baking powder 2 teaspoons baking soda 2 cups raisins Beat eggs slightly, add sugar, oil and applesauce and beat thoroughly. Add dry ingredients and blend until just combined. Stir in raisins. Spoon into prepared pans and sprinkle with brown sugar. Bake at 375F for 15-20 minutes. Makes 18-24 good size muffins. By theis@geocities.com (Lee Theis) on 7-11-19 11:21:05 EST , converted by MC_Buster. >From: Carriej999 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Almond Coffee Cake Recipe By :Fleischmann's Yeast ad, 3/98 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit And Spice Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 1/4 cups all-purpose flour 1 cup all-purpose flour -- (up to 3 cups) 1 package Fleischmann's RapidRise yeast 1 teaspoon yeast 1/4 teaspoon ground mace OR nutmeg -- optional 1/2 cup milk 1/4 cup water 3 tablespoons butter or margarine -- cut up 1 egg Filling 1/2 cup apricot jam -- or preserves 3/4 cup chopped dried apricots or golden raisins 1/3 cup slivered almonds -- toasted Icing 1 cup sifted powdered sugar 1 tablespoon milk -- up to 2 1/2 teaspoon pure vanilla extract Makes 1 coffee cake. In large bowl, combine 1 cup flour, sugar, undissolved yeast salt and mace. Heat 1/2 cup milk, water and butter until very warm (120 to 130 F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 7 minutes. Cover; let rest 10 minutes. Roll dough to 20 x 9-inch rectangle: spread evenly with jam. Sprinkle apricots and almonds over jam: roll up tightly from long side, pinching seam to seal. Form into ring; pinch together ends. Place, seam side down, on greased large baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm place 30 to 60 minutes or until doubled. Bake at 350 F for 30 to 35 minutes or until done; cover with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. In small bowl, combine icing ingredients; stir until smooth. Drizzle over coffee cake. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon Bits For Dogs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices cooked bacon -- crumbled 4 eggs -- well beaten 1/8 cup bacon fat 1 cup water 1/2 cup non-fat dry milk powder 2 cup graham flour 2 cup wheat germ 1/2 cup cornmeal Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies. Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #3 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound King Arthur Special For Machines flour 2 Tbsp gluten 1 1/2 tsp kosher salt -- (1 1/2 to 2) 1 1/2 tsp instant yeast 1 1/4 cups lukewarm water 1 Tbsp malt extract syrup -- (1 to 2) -- (or mix dry malt extract with the flour) Mix dry ingredients. Dissolve malt syrup in the water, then dissolve yeast in the malt/water. Mix and shape as in sourdough recipe (see Sourdough Bagels recipe). Let rise in fridge 12 to 15 hours. Remove from fridge and prepare boiling water, heat oven etc. Bagels should be ready to boil by the time you are ready. They won't need the couple hours of additional rising at cool room temp. 50-50 Whole Wheat version: Same, but use half whole wheat flour and increase the water to 1 1/2 cups. These all began with an article in Oct '97 Cook's Illustrated magazine by Todd Butcher. - - - - - - - - - - - - - - - - - - - NOTES : Don't let the length of this recipe deter you; it is really easy and not time consuming at all. Once you have gone through it, you will have the routine down. I can, and probably have, done them in my sleep. I never buy bagels anymore, mine are as good as, if not better than, the best bakery bagels (which by the way are NOT Noah's.) * Exported from MasterCook * Baguettes, Best Ever Recipe By :The Best Bread Ever, Charles Van Over Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Food Processor Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bread flour 2 teaspoons sea salt 1 teaspoon instant yeast 10 ounces water -- * see note * Adjust the water temperature so that the combined temperature of the water and flour is 130F. Place the flour, salt, and yeast in a food processor with the steel blade. With the machine running, pour all but 2 tablespoons of the called for liquid through the feed tube. Process for 20 seconds, and add the remaining liquid if the dough does not form a ball during this time. Continue processing for another 25 seconds, for a total time of 45 seconds. The temperature of the dough should be between 75-80F. If the dough is too cool, process for another 5 seconds. If it is too hot, place the dough in the refrigerator for 5-10 minutes. Place the dough in a large ungreased bowl. Cover with plastic wrap and all to rise for 1 1/2 to 2 hours at a cool temperature of 70-72F. Turn the dough out onto a floured work surface, and divide the dough into 3 pieces. Shape into baguettes. Let them rise for 30-45 minutes. Sprinkle with flour, and slash diagonally several times. Place a small pan on the oven flour. Preheat the oven (for one hour) to 475F. Pour one cup of water into the pan on the oven floor. Place the baguettes in the oven and reduce the heat to 450F. Bake for 2 minutes, then quickly pour another cup of water into the pan. Bake for another 20-22 minutes until the crust is golden and taping the bottom produces a hollow sound. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : For a lighter texture, use all-purpose flour. This dough can be used to make hearty peasant rolls or any other bread shape. These were the absolute best baguettes I've ever made! [Ellen} * Exported from MasterCook * Baked Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- (or 6 egg whites) 3 1/2 cups skim milk 3/4 tsp. vanilla 1/3 cup butter -- or canola oil 4 cups flour 1/2 cup sugar -- (I use Sucanat) 1/2 tsp. salt 1/4 cup baking powder Beat the eggs well, add the other liquids, and then mix in the dry ingredients. Makes 24 pancakes. The key to this is not to overmix the batter; also, let it stand about 5 minutes before pouring out the pancakes. This allows the baking powder to start working. These are the lightest, best pancakes I've ever had! Can also be frozen and reheated. >From: Mark and Jen Wesner - - - - - - - - - - - - - - - - - - - NOTES : BTW, here's my favourite "flat bread" recipe for pancakes. It's from my FIL, who makes the best: * Exported from MasterCook * Baking Mix (All Purpose Baking Mix) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 5 teaspoons Baking powder 1 teaspoon Salt 5 tablespoons Solid shortening 3 tablespoons Unsalted butter -- cut up In a large bowl whisk together dry ingredients. With electric mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide among 3 air tight containers. Yield 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. Best biscuit mix you'll ever use, guaranteed. Watch out Betty Crocker!! >From: Lee & Bill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #2 (Bake-It-All-Mix) Recipe By :Jewel Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Vegetable shortening 9 cups All-purpose flour -- sifted 1 tablespoon Salt 1/4 cup Double acting baking powder Combine sifted flour, salt and baking powder. Stir well. Sift into a large bowl or pan. Add shortening. Use a pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal and small peas. The Bake-It-All Mix is now ready to use or store in a canister on your cupboard shelf. A cool area is desirable. Yield: About 12 cups >From: Lee & Bill - - - - - - - - - - - - - - - - - - - NOTES : This Mix collection is from a company called Jewel. I don't think that their product is available any longer, so I have substituted just the word shortening for the Jewel shortening. I have had excellent results using either Crisco or (lately) Mazola shortening in these recipes. Unfortunately, I think the Jewel shortening has gone to the shortening heaven with Spry and several others whose name eludes me now. Thank goodness the recipes have survived! * Exported from MasterCook * Baking Mix #3 (Bis-Quick-As-A-Wink) Recipe By :www.interlog.com/~speirs/mastermx/mastermx.htm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups all-purpose Flour 1 1/4 cups nonfat dry milk -- carnation 1/4 cup Baking powder 1 Tablespoon Salt 2 cups Shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. >From: tammiesh@juno.com (Tammie L Shelton) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #4 (Bisquick) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1/2 cups instant nonfat dry milk 2 1/4 cups vegetable shortening -- ( 1 box) Whisk dry ingredients together. Cut in shortening with a pastry blender until evenly distributed. I put it in a plastic container and keep it handy in the kitchen. Makes about 13 cups. >From: Joan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #5 (Bisquick) Recipe By :FF List (Diane Morrissey) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups unsifted all-purpose flour 1/2 cup sugar 1 cup nonfat dry milk 1/2 cup cornstarch 1 tbsp baking powder 1 tsp baking soda 1 1/2 tsp salt Mix together. You will need to tightly cover and store. I would also stir before using. >From: Lee & Bill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #6 (Bisquick) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups Flour -- sifted 1/3 cup Baking powder 1 cup Powdered milk -- plus 2 TB powdered milk 4 teaspoons Salt 1 3/4 cups Vegetable shortening Sift all dry ingredients. Cut shortening into flour until mixture resembles coarse cornmeal. Store well covered in a cool, dry place. You can use this for waffles, pancakes, biscuits and for coating chicken. No sugar has been added to this recipe so that you can add what you want for the individual needs of your finished product. >From: Lee & Bill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #7 (Bisquick) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups flour 1/3 cup baking powder 1 1/2 cups dry milk powder 1 tablespoon. salt 1/4 cup sugar 2 cups shortening * (vary this as you like with different flours. I usually go half whole wheat) Combine the dry ingredients and then cut in the shortening until the mix looks like coarse cornmeal. Yields 13 cups. When I cut the shortening in, I use my KitchenAid whisk attachment and just do it that way. >From: Mark and Jen Wesner - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #8 (Bisquick) Recipe By :(my grandmother's recipe) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup. all-purpose flour 4 1/2 teaspoon. baking powder 1 1/2 teaspoon. salt 1/2 cup. shortening -- or chilled butter NOTE: keep mix refrigerated until use >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - NOTES : When making biscuits, the recipe calls for 1-1/2 c. milk (or buttermilk), but you would omit this when making the biscuit mix. * Exported from MasterCook * Baking Mix #9 (Master Baking Mix) Recipe By :More-with-Less Cookbook, Doris Janzen Longacre Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 8 lbs. -- 4 lbs. Sift together 3 times: 5 lbs. flour -- 10 c. flour 3/4 cup. baking powder -- 6 T. baking powder 3 tablespoon. salt -- 1 1/2 t. salt 1 tablespoon. cream of tartar -- 1 1/2 t. cream of tartar 1/2 cup. sugar -- 1/4 c. sugar Cut in to consistency of cornmeal: 2 lbs. shortening -- 2 c. shortening Stir in: 4 cup. dry milk powder -- 2 c. dry milk powder Makes 8 or 4 lbs. Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with spatula. Options: 1. Replace 1/3 of the white flour with whole wheat flour. 2. Add 2 c. untoasted wheat germ to large recipe, 1 c. to small recipe. 3. Replace 3 c. flour in large recipe or 1 1/2 c. flour in small recipe with soy flour. 4. Dry milk powder in the mix is optional, but assures higher protein products. >From More-with-Less Cookbook, by Doris Janzen Longacre, Published by Herald Prss, Scottdale, Penn., and Kitchener, Ontario. Copyright 1976. Suggestions by Mennonites on how to eat better and consume less of the world's limited food resources. Commissioned by Mennonite Central Committee, Akron, Pennsylvania, in response to world food needs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix #10 (Master Mix) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups sifted all purpose flour -- or 10 cups sifted pastry flour 1 Tbs. salt 1/3 cup double acting baking powder 2 cups non refrigerated shortening -- ( ie. solid white veg. kind like Crisco ) Stir together dry ingredients and sift 3 times. Cut in shortening to a cornmeal crumb mixture. Store tightly covered at room temperature. If stored in glass jars, keep in a dark place. To measure, spoon lightly into a measure cup, level off with knife and use as desired. Do not pack in cup when measuring! Makes about 13 cups! You can use the mix to make almost any baking recipe you wish! I like this because it is simple, inexpensive and makes great baked products!I have even made changes to this mix for buttermilk baking which you can find on my culinary resource page. This mix also makes wonderful blueberry muffins, which you can find a photo and mix recipe on my muffin primer under my culinary lessons. >From: Joan Ross - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread Or Muffins, Best Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter 2 Eggs -- beaten 1 1/2 cups Flour 1/2 teaspoon Salt 1 cup Sugar 4 Bananas -- finely crushed 1 teaspoon Baking soda 1/2 teaspoon Vanilla ***MY REVISION*** Pecans or walnuts Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 F, 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. My notes: I made muffins, so changed title to include that. VERY moist and flavorful. Sticky. Big hit. We added pecans. In other bakings, I've added walnuts. Both are fantastic. Bake muffins 16 -19 minutes. Additional notes: I've made this using frozen and thawed bananas and it was perfect. But the best of all was "baking" it in the rice steamer. Absolutely incredible! MC shared by Sherilyn Schamber, April 1998 Cooking Information Center and Recipe Exchange Group at http://home.inreach.com/sherilyn/cic.htm By Sherilyn Schamber on Apr 03, 1998. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These got praise on another list so I decided to share with all of you too. * Exported from MasterCook * Banana Bread, Ayalla's Recipe By :dboyes@is.rice.edu (David E Boyes) Serving Size : 15 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bananas -- very ripe 1 Cup Sugar 1/2 Cup Shortening -- butter 2 Eggs 3 Tbsp Yogurt -- or sour cream 2 Cups Flour 1 Tsp Baking Soda 1 Cup Walnuts -- chopped Rum -- vanilla, or amaretto -- optional (1 loaf) PROCEDURE (1) Preheat the oven to 350 deg. F. Cream the shortening and sugar. (2) Mix in the bananas. (3) Mix in the remaining ingredients. (4) Pour into a greased loaf pan. (5) Bake 1 hour 15-20 minutes at 350 deg. F. NOTES If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA (Excelan, Inc., San Jose) ucbvax!mtxinu!excelan!aviva >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This recipe is from my friend Ayalla. It makes a heavy, but moist, loaf of banana bread. * Exported from MasterCook * Banana Pecan Braid Recipe By :Fleischmann's RapidRise Yeast package, 1996, revised Serving Size : 30 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 1 cup chopped dates 1 cup chopped pecans 1/2 cup sugar 2 packages RapidRise yeast 1 teaspoon salt 1/3 cup skim milk 1/3 cup water 1/3 cup butter or margarine 1/2 cup egg beaters(r) 99% egg substitute 1 cup mashed bananas Sugar'N Spice topping 2 tablespoons sugar 1 teaspoon ground cardamom or 1/2 teaspoon ground allspice In large bowl, combine 3 1/2 cups flour, dates, pecans, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees F); stir into dry ingredients. Mix in eggs, banana and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 10 minutes. Cover, let rest 10 minutes. Divide dough into 6 equal pieces. Roll each to 15-inch rope. Braid 3 ropes for each loaf; pinch ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Combine the ingredients for Sugar 'N Spice and sprinkle on loaves. Bake at 375 degrees F for 25 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barm Brack (Irish Yeast-Risen Tea Cake) Recipe By :Cooking Live Show #CL9085 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPONGE*** 3/4 cup milk 1/2 cup water 1 1/2 envelopes active dry yeast -- (1 tablespoon) 1 1/2 cups unbleached all-purpose flour ***DOUGH*** 1 1/2 cups golden raisins 1/2 cup currants 1/2 cup diced candied orange or lemon peel or a combination 6 tablespoons soft unsalted butter 1/3 cup sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 2 large eggs 3 cups unbleached all-purpose flour To make the sponge, in a small saucepan over low flame, heat the milk and water until just warm, about 110 degrees. Pour into a small bowl, whisk in yeast and stir in flour. Cover the bowl with plastic wrap and allow sponge to rise for 30 minutes, or until doubled in bulk. Combine the raisins, currants and candied peel in a saucepan, cover with water and bring to a boil over medium heat. Drain fruit and spread it in a single layer on paper towels to cool and dry slightly while preparing the dough. To mix the dough by hand, beat butter with sugar, salt and spices until soft and smooth. Beat in eggs, one at a time, then continue beating until smooth and light. Stir in sponge and remaining flour. Place the dough on a lightly floured surface and knead it until it is smooth and elastic, about 10 minutes. To make the dough in a mixer, use a heavy-duty mixer fitted with the paddle and beat butter with sugar, salt and spices until soft and smooth. Beat in eggs, one at a time, then continue beating until smooth and light. Beat in sponge and remaining flour. Continue to mix until dough is smooth and elastic, about 5 minutes. To mix the dough in the food processor, place butter, sugar, salt, spices and eggs in work bowl fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to mix smooth. Remove metal blade and attach plastic blade; add sponge and remaining flour and pulse to form a dough. Process continuously for 15 seconds. Place dough in a buttered bowl and cover with buttered plastic wrap, butter side down. Allow dough to rise until doubled in bulk, about 1 hour. Punch dough to deflate and turn it out onto a lightly floured surface. Distribute fruit on dough and knead it in evenly by continuing to fold dough over onto itself. Cover with plastic wrap or a dry towel and allow to rest 30 minutes. Butter two 8-inch diameter by 2-inch deep cake pans and line the bottom of each with a piece of parchment or butter waxed paper, cut to fit. Place half the dough in each and press to make tops flat and even. Cover pans with buttered plastic wrap or a dry towel and allow Bracks to rise until doubled, up to 1 hour. Once the Bracks have begun to puff visibly, set a rack at the middle level of the oven and preheat to 400 degrees. When the Bracks are completely risen, bake them for about 45 minutes, or until well risen and a deep golden brown. Test by inserting a thin knife or skewer near the center; if it is done it will emerge without any raw dough clinging to it. Cool on racks for 5 minutes, then unmold and place rack on racks to cool completely. Yield: 2 8-inch cakes, about 20 generous servings Notes: Recipe adapted from "Maura Laverty's Traditional Irish Cook Book, Volume 1: Bread and Cakes" >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sweet Dough #2 Recipe By :Bread Machine Magic, Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound: 3/8 cup milk 3/8 cup water -- (3/8 to 1/2) 1 egg 3 cups all-purpose flour -- or unbleached flour 1 teaspoon salt 4 tablespoons butter or margarine 1/3 cup sugar 1 1/2 teaspoons active dry yeast -- 1-pound: 1/4 cup milk 1/4 cup water -- (1/4 to 3/8) 1 egg 2 cups all-purpose flour -- or unbleached flour 1 teaspoon salt 3 tablespoons butter or margarine 1/4 cup sugar 1 1/2 teaspoons RED STAR active dry yeast Place all ingredients in bread pan, select "dough" setting, and press "start". Once dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured counter top or cutting board. Follow directions for specific recipe. No need to bake it in the oven. Remove the dough from your machine just before the final rise, quickly roll it out into a large rectangle, brush with some melted butter, sprinkle generously with cinnamon sugar, roll up tightly and coil it back into your bread pan. The bread will rise and bake in your machine as usual. We call them "swirl breads." They're fun and quite easy...you just have to have everything handy, work quickly, and be careful not to pull the pan out of the machine along with the dough because in some machines, that will shut them off. >From: BreadMagician@prodigy.com ( LINDA REHBERG) - - - - - - - - - - - - - - - - - - - NOTES : This is a standard sweet dough which can be used in any recipe of your choice. * Exported from MasterCook * Basic White Bread #6 Recipe By :Zojirushi Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Breads: Quick & Muffins Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup water 2 tablespoon butter 3 tablespoon sugar 1 teaspoon salt 4 1/4 cup bread flour 2 tablespoon dry milk 1 1/2 teaspoon yeast Variations: Hearty Oatmeal Bread 2/3 C oats Potato Bread 2/3 C instant mashed potatoes flakes >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Whole Wheat #3 Recipe By :Zojirushi Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 lb) -- (1.5 lb) 7/8 cup water -- 1 1/8 C 1 tablespoon butter -- 2 T 1 tablespoon sugar -- 1 1/2 T 1/2 teaspoon salt -- 1 t 1 3/4 cup bread flour -- 2 1/2 C 3/4 cup whole wheat flour -- 1 C 1 teaspoon yeast -- 2t >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Tomato Parmesan Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 1/2 Cup water 1/4 Cup milk 2 Tablespoons olive oil 1 Teaspoon sugar 1 Teaspoon salt 2 Teaspoons dried basil 1/3 Cup grated Parmesan cheese 2 Cups bread flour 2 Teaspoons yeast 1/4 Cup sun-dried tomatoes -- chopped Add all ingredients except tomatoes in the order suggested by bread machine instructions. Set machine for white bread, medium crust. Add tomatoes when machine beeps. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bialys #2 Recipe By :THE BEST BAGELS ARE MADE AT HOME, Dona Z. Meilach Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Jewish Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound -- 1 1/2 pound 3/4 cup water -- 1 1/8 cups 2 tsp. sugar -- 1 tbs. 2/3 tsp. salt -- 3/4 tsp. 3 cups bread flour/all-purpose flour -- 3 1/2 cups 1 1/2 tsp. yeast -- 2 tsp. --- ONION-POPPY SEED FILLING 3 tablespoons minced onion -- or reconstituted onion flakes 1 tablespoon poppy seeds 1 tsp. vegetable oil 1/4 tsp. garlic salt 1/4 tsp. kosher or coarse salt --- SWEET CENTER FILLING 1/2 cup chopped dried fruit: apricots/ raisins -- /prunes or dates 1/4 cup chopped pecans -- or walnuts 1/2 tsp. cinnamon 1/4 cup melted butter or margarine -- or vegetable oil Upon completion of the dough cycle, remove dough and punch down. Rest the dough for 10 minutes, and then form it into 8 to 10 equal balls. Flatten each ball with a rolling pin to a 4-inch-diameter circle about I/8-inch thick and place on a greased baking sheet lightly sprinkled with cornmeal. Cover with plastic wrap sprayed with nonstick food spray and allow to rise until puffy. Mix filling ingredients together. Make an indentation in the center of each ball with your thumbs or the bottom of a small shot glass. Dribble a tablespoon of filling into the hole. Bake in a preheated 400 degree oven for 20 to 25 minutes or until lightly browned. Glaze before baking with an egg wash. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - NOTES : While a bialy is not a bagel, it is so closely related, and so much a part of the Jewish bread culture, that omitting it from a book on bagels would be a major gaffe. What is a bialy? It's a circle of soft dough with a center indentation containing a filling. The traditional filling is a mixture of mixed onions, poppy seeds and vegetable oil. Today, bialys can be purchased with different fillings. Their origin is attributed to a Jewish baker from the Polish town of Bialystock, who served in the army in central Asia. He tasted one of their pastries, improvised and brought the recipe to America when he immigrated. Bialys are made with bagel dough, but they are not boiled. A softer version can be made with all-purpose flour. Try the recipe both ways and decide for yourself. * Exported from MasterCook * Bialys, New York Recipe By :Jewish Holiday Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bagels Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp yeast 1 1/4 cups water -- cold 5 cups bread flour 4 tsp salt 1 tbsp oil and vinegar salad dressing -- safflower preferred 1/4 lb onions -- peeled & chopped 2 tsp poppy seeds Dissolve yeast. Place 4 cups flour and 3 tsp salt in bowl. Add yeast and water and the rest of the flour. Knead 10-12 minutes. Let rise 2 hours. Punch down, knead another 7 minutes, and let rise another hour. Cook onions over very low heat for about 20 minutes - "sweat them". Or - microwave them for about 5 minutes. Add poppy seeds and remaining 1 tsp salt. Divide dough into 16 pieces, shaping them into balls. Let sit and relax for 1 hour in warm place covered with sprayed saran wraps they don't dry out. Preheat oven 450. Flatter balls, dust with flour over the round. Place thumb and forefinger in center and make depression - NOT a hole. Place 1 tbsp onion-poppy seed mix in center of each bialy. Place on greased cookie sheet and bake 10-15 minutes. When cool, fill center with cream cheese, if you wish.> >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - NOTES : Possibly Paula's bagel with cream cheese in the center was a bialy. A bialy is a New York type roll like a bagel but flattened in the middle. Usually onions are placed there, but why not cream cheese? Try it and find out - they are good! * Exported from MasterCook * Biga #2 Recipe By :The Il Fornaio Baking Book, Franco Galli Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 tsp active dry yeast 1/2 cup warm water 3 1/2 cups bread flour 1 1/4 cups cool water Mix yeast with warm water and let sit till creamy, about 15 minutes. Measure flour into bowl, add yeast mix and cool water, mix until thoroughly combined. Cover and let sit in refrigerator 24 hours to two weeks before using. Freeze what is not used short-term. >From: "Glenn" >From: rgcasey@ix.netcom.com - - - - - - - - - - - - - - - - - - - Serving Ideas : For use in Italian Bread (Pagnotta) [see recipe] NOTES : Italian bread is simple, but making it is not. A good recipe is a two-day process. The first day you make "biga", a firm sponge using just flour, water and yeast. This sits in the fridge overnight. The next day you mix some of the biga with more flour, water and yeast to make the bread. (Leftover biga is frozen for future bread- making, so succeeding sessions complete in one day.) Note, no oil or sweeteners are used. The biga seems to supply the elasticity or chewiness that makes it something like French bread. It's delicious, but as I say, more work than you think. A complete recipe follows, based on "The Il Fornaio Baking Book" by Franco Galli. Their recipe is a little more sophisticated, but I like the results I get from this slightly simplified procedure. * Exported from MasterCook * Biscuits On A Stick Recipe By :Loretta Lynn's Kitchen Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour -- sifted 1 Tbsp baking powder 1 Tsp salt 3/4 Cup rolled oats -- *NOTE 1/2 Cup shortening -- soft 1 Cup grated sharp cheddar cheese 1/2 Cup milk *NOTE: quick or old fashioned, uncooked Sift together flour, baking powder and salt into bowl; stir in oats. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and milk; mix only until dry ingredients are moistened and dough can be formed into a ball. Knead gently a few times. Divide dough into 24 equal pieces. For each biscuit, flatten a piece of dough in hands and shape around a stick to form a cylinder. Toast over hot coals for 8-10 minutes, turning frequently. Slide biscuits off sticks and fill with butter and jam to serve. Makes 2 dozen biscuits. TIP: Dry ingredients may be combined and shortening cut in at home and carried to camp site in plastic bag. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Thought that some of you might like to try this when you go camping. * Exported from MasterCook * Biscuits, Basic Rolled Recipe By :New Joy of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup. all-purpose flour 2 1/2 teaspoon. baking powder 1/2 teaspoon. salt -- (1/2 to 3/4) 5 tablespoon cold unsalted butter -- cut into pieces (5 to 6) 4 tablespoon. buttermilk powder -- (optional) The recipe calls for 3/4 c. milk when making rolled biscuits, but you wouldn't add it when you're simply making the biscuit mix. NOTE: keep mix refrigerated until use >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits, Grandmother Markley's Recipe By :J. Mathew's Grandmother Markley Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 5 teaspoons baking powder 1 1/2 teaspoons salt 1/2 cup butter-flavor shortening 1 1/2 cups milk Preheat oven to 425 degrees Fahrenheit. Sift together flour, baking powder, and salt. Cut shortening into flour mixture so that mix resembles small pebbles. Add milk and mix just until blended. DO NOT OVERMIX! Place on floured board and pat out to 1/2" thickness. With floured cutter, cut into biscuits and place on greased baking sheet. Bake 12-15 minutes, or until biscuits are lightly browned on top. Makes approximately 9 biscuits. >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - NOTES : These always come out extra-fluffy and tender, and everyone raves about them! * Exported from MasterCook * Biscuits, Quick Feathery Southern Recipe By :Richmond Times-Dispatch Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/4 cup shortening 1/2 cup whole milk -- or buttermilk , (up -- to 3/4) Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits, Rolled Recipe By :Joy of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup. sifted all-purpose flour 1/2 teaspoon. salt 3 teaspoon. double-acting baking powder 4 tablespoon chilled butter -- or shortening (4 to -- 6) -- or a combination of both Again, the recipe calls for 3/4 c. milk when making rolled biscuits, but you wouldn't add it when you're simply making the biscuit mix. NOTE: keep mix refrigerated until use >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Corn Tortillas Recipe By :BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A30 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups blue corn meal 1 1/2 Cups boiling water 3/4 Cup all-purpose flour -- (3/4 to 1) You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin. Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes. Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another. Yield: Makes eight blue corn tortillas approximately 8 inches in diameter. Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn. These tortillas are soft to eat, and not at all tough. Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be. They are cooked quickly in a hot ungreased skillet, then wrapped in a towel to stay soft and warm until ready to be eaten. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Crumbs Recipe By :Mitch Smith Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- stale bread 'I'd recommend you go to the day-old bread store in your area and buy $10 or $20 worth of unsliced bread. Thats a lot! Then, spend a morning or two just slicing,slicing, slicing. Thin, thick, medium, until you start getting some certainty. You can always turn the sliced bread into bread crumbs for future cooking projects (put them through a food processor and then dry them on cookie sheets at 200 F. for a couple of hours until they are dry, but not brown. These keep for months once dried & cooled.) If you don't want bread crumbs, think bird food. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breadstick Twists, Easy Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 48 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups high gluten flour 2 1/4 teaspoons instant yeast 1 1/2 tablespoons non-diastatic malt powder -- or sugar 1/4 cup olive oil -- plus extra for brushing over dough 1 1/2 teaspoons salt 1 cup water seeds- toppings- roll-ins- coarse salt- et for flavoring breadsticks Dough: You must use an electric mixer or bread machine to prepare this dough. Follow the electric mixer (or bread machine) instructions, but don't let the dough rise. Transfer the dough to a lightly oiled work surface, and allow it to rest, covered, for 15 minutes. Roll it into a 12 x 15-inch rectangle, allowing it to rest for 10 minutes it it "fights back." Brush with rectangle with olive oil, and sprinkle it with seasoning. Fold the dough in half crosswise with the seasoning on the inside, brush with additional olive oil, and sprinkle with more seasoning. Roll it out into a 12 x 15-inch rectangle, and cut 1/4-inch wide, 15-inch long strips. Twist the strips, and place them on lightly oiled or parchment-covered baking sheets. Let the breadsticks rise, covered, for about 30 minutes, until they look slightly puffy. Bake the breadsticks in a preheated 375 degree oven for 15 to 18 minutes,until golden brown. Yield: about 48 breadsticks, depending on how this you cut them. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : These are simply addictive-tender, chewy-crunchy, and flavored with any of the tasty bread toppings or bread roll-ins you'll find in this catalog. * Exported from MasterCook * Brown Bread With Smoked Salmon Recipe By :TAMALES WORLD TOUR, SHOW #WT1A31 Serving Size : 1 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1 tablespoon lemon juice 4 cups whole wheat flour -- (stoneground if possible) 2 cups all- purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Smoked Scottish salmon Cream cheese -- softened Preheat oven to 400 degrees F. Combine the milk and lemon juice to create sour milk. Mix the flours, baking soda, and salt in a bowl. Make a well in the middle and stir in the sour milk vigorously to make a thickish dough. Turn dough out onto a floured board and form into a round cake about 2inches high and 7inches in diameter. Warm an 8inch cast iron skillet or cake pan in the oven for 3 minutes. Take it out, grease and flour it, and place the round dough @cake? in the pan. Using a wet paring knife, make a cross cut on the top of the dough. Cover the pan and bake in the oven for 40 minutes. Remove from the oven and wrap bread in a clean tea towel to cool, 5 to 6 hours. Serve with smoked salmon and cream cheese. Yield: 1 round loaf >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bubble Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar finely chopped nuts raisins -- (optional) Frozen roll dough 1 stick melted butter or margarine 1 tablespoon cinnamon -- up to 2 1 small pack butterscotch pudding mix -- (NOT THE INSTANT -- MIX) 1/2 cup brown sugar Grease or spray Pam in a bundt cake pan. Sprinkle the 1/2 cup brown sugar on bottom of pan. Now arrange the nuts and raisins over top of the brown sugar. Take your frozen roll dough and arrange in single layer on top of the nuts. Do not put the rolls too close together. From past experience, these rolls will rise and get very large. Now drizzle the melted butter or margarine over top of the rolls. Now sprinkle with the cinnamon. Sprinkle the pudding mix over the cinnamon and then sprinkle with 1/2 cup brown sugar over the pudding mix. Let rise overnight. If you want to use the same day you prepare it make sure you do it in the morning to give it at least 5 hours to rise. Bake 25 minutes at 325 degrees F. Unstick from the sides of the pan. Wait about 15 minutes then invert onto a platter. The cooler the syrup get the thicker it will become. Message From Terrie Price to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This sounded interesting. She wrote to me that the dough didn't rise very well but that it might be due to old yeast. * Exported from MasterCook * Buttermilk Biscuits Recipe By :http://www.neosoft.com/recipes/breads-quick/biscuits20 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 1/2 tablespoons sugar 1 egg -- beaten 3/4 cup buttermilk 1/4 cup club soda 1 teaspoon salt 5 cups Bisquick biscuit mix Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4-inch thick on waxed paper. Cut out biscuits. Bake for 12 minutes or until golden brown. Makes about 18 biscuits. >From: ptj - - - - - - - - - - - - - - - - - - - NOTES : According to Copycat Central over at kitchenlink.com these are KFC biscuits. * Exported from MasterCook * Buttermilk Oatmeal Bread 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 -------- ------------ -------------------------------- 3 cup Bread Flour 2 tb Granulated Sugar 1 teaspoon Salt 2 tablespoon Margarine 4 tablespoon Buttermilk powder 1/4 cup Oatmeal 2 teaspoon Yeast 1 1/4 cup Warm water Yield: 1 1/2 lb loaf Place ingredients in pan in order given by manufacturer. Regular white cycle or timer. Medium crust. >From: KAR - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Wheat Bread Recipe By :More Bread Machine Magic Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/8 cups buttermilk 1 1/2 tablespoons oil 3 tablespoons honey 1 1/2 teaspoons salt 2 cups bread flour 1 cup whole wheat flour 2 teaspoons yeast Place all ingredients in bread pan. Select desired bake cycle. Book Recommendations: Medium crust, whole wheat, sweet bread or Rapid Bake >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a wheat bread that has a wonderful texture. It's the first one that my entire family will eat. I've tried recipes that used more whole wheat but I ended up being the only one to eat the bread. The recipe calls for 1 3/8 cup liquid. I only use 1 1/4 cup in my machine so I'd suggest starting with that & then adding if necessary. * Exported from MasterCook * Buttermilk Whole Wheat Bread Recipe By :The Food Processor Way to Beautiful Breads, Barbara Brown Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water -- (105 - 115F) 1 teaspoon brown sugar 1 package active dry yeast 1 cup all-purpose flour 1 1/2 cups whole wheat flour 2 tablespoons brown sugar 2 tablespoons butter 1 teaspoon salt 1/2 cup warm buttermilk -- (105-115F) Glaze: 1 egg 1 tablespoon water sesame seeds Proof the yeast by stirring the sugar into the warm water and sprinkling on the yeast. Stir to dissolve. Add the flours, sugar, butter and salt to the processor, fitted with the metal blade. Pulse 3 or 4 times to blend. Add the yeast mixture. Blend with 2 or 3 on/off turns. With the processor running, slowly pour the buttermilk through the feed tube. Dough will form a ball on the blade. Process 60 seconds. Dough should be soft and moist, but not wet. Remove dough to a floured board and knead for 2-3 minutes. Form into a ball. Place dough in a bowl, and cover with plastic wrap. Allow the dough to rise in a warm spot (80F) until doubled. Punch down. Knead for a minute or two. Let rest for five minutes. Shape into a loaf. Place seam side down in a buttered 8 1/2 x 4 1/2 inch pan. Or shape into baguettes. Preheat oven to 375F. Brush top of bread with egg glaze and sprinkle with sesame seeds. Bake for 40-45 minutes. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : "A fine loaf for toasting or sandwiches. It has a soft texture and good crust. Makes 1 loaf." I made this recipe many years ago, and my notes say "fantastic!". Today I'd use instant yeast and not bother with the proofing step. I also don't think the extra hand kneading is necessary. * Exported from MasterCook * Carrot Bread #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** LARGE LOAF *** 3/4 cup water 2 1/4 cups white bread flour 1 cup whole wheat bread flour 1 tablespoon dry milk 1 1/2 teaspoons salt 1 cup carrots -- grated 2 tablespoons honey 1/4 cup yogurt -- plain 2 tablespoons molasses 1/4 cup walnuts -- chopped 1 1/2 teaspoons fast rise yeast -- **or** 2 1/2 tsp active dry yeast *** use loading instructions per your owner's manual HINTS: Use freshly grated carrots. This recipe can be used with the regular and rapid bake cycles. CALORIES: 143 PROTEIN: 13% CHOLESTEROL: 0. 33mg CARBOHYDRATES: 84% SODIUM: 258mg FAT: 3% Compliments of: Kathleen's Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/recipe MC formatted/busted by Martha Hicks - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cheesecake Muffins Recipe By :Alice Dawe of Brantford, Ontario (St. Pete Times) Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FILLING----- 4 Ounces Cream cheese -- softened 2 Tablespoons Granulated sugar 1/2 Teaspoon Orange rind -- finely grated -----MUFFIN MIX----- 1 Teaspoon Orange rind -- finely grated 1/3 Cup Butter -- softened 1/2 Cup Brown sugar -- packed 2 Eggs 1/2 Cup Lowfat Evaporated Milk -- 2% 2 Tablespoons Frozen Orange Juice Concentrate 1 1/4 Cups Carrots -- finely grated 1/2 Cup Raisins 1/2 Cup Chopped walnuts 1 1/2 Cups Flour 1 Teaspoon Baking powder 1/2 Teaspoon Baking soda 1/2 Teaspoon Ground cinnamon Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside. Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind. In large bowl, combine flour, baking powder, baking soda, and cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T batter into 12 small greased or paper lined muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. until tops spring back when touched lightly. Makes 12 muffins. Per muffin: about 266 cal. and 13.3 g fat. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Sesame Bagels Recipe By :Veggie Life, May 1998 Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Nut & Seed Breads Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup White Flour -- Unbleached 1 1/2 cup Whole Wheat Flour 2 Pkg Active Dry Yeast 3 Tbsp Sugar -- Or Barley Malt Syrup 2 Tsp Salt 2 Tsp Dark Sesame Oil 1 cup Pureed Cooked Carrots 1 1/2 cup Lukewarm Water 1 Tbsp Cornmeal 1 Tbsp Sugar Egg Wash -- Optional Sesame Seeds -- Optional To Sprinkle On Top Asian flavors for a Jewish gem. Try these with a shmear of wasabi and sliced pickled ginger. In a mixing bowl, stir together flours, yeast, sugar (if using), and salt. In another bowl stir together barley malt syrup (if using), sesame oil, carrot puree, and water. Combine both mixtures and mix to form a stiff dough. (Mixture will seem dry and shaggy at this point, but light kneading will bring it together.) On a lightly floured surface, knead dough lightly into a smooth ball and return to bowl. Cover with plastic and set aside in a warm place for an hour to rest. (At this point the dough may be refrigerated for several hours. Set out at room temp for about 2 hrs before proceeding to step 3.) Preheat oven to 400F. Lightly spray or brush a baking sheet with oil and sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil. On a lightly floured surface, turn out dough and divide in half. Return one half to bowl and divide the other into 6 equal pieces. Roll each piece into a smooth ball. Flatten balls slightly, push thumbs through center, place index fingers inside, and roll into a smooth, open bagel shape. (Dough will rise to fill in hole if it isn't large enough.) Drop 3 bagels into boiling water and boil gently, turning often, for 5 min. Using a strainer or slotted spoon, remove bagels carefully. Rest spoon briefly on a towel to remove excess water and set bagels a few inches apart, on prepared sheet. Repeat with remaining 3 bagels. Brush bagels with egg wash and sprinkle with seeds, if desired. Bake for about 30 min, until glossy and browned. Repeat with second half of dough. Makes 12 bagels. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Certainly Citrus Bread Recipe By :Electric Bread, p. 46 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 pound: 1 cup water 1/4 cup orange marmalade 2 Tablespoons margarine -- (recipe says butter) 1 Tablespoon lemon juice 1 Tablespoon lime juice 3 cups white bread flour 2 Tablespoons dry milk 1 Tablespoon sugar 1 1/2 teaspoons salt 1/8 teaspoon lemon peel 1 Tablespoon active dry yeast -- 1 1/2 tsp rapid rise This recipe can be used with the regular or rapid bake cycles. (Oster machine #2) >From: "Russell J. Fletcher" - - - - - - - - - - - - - - - - - - - NOTES : This bread book has a nice, good size color picture for each bread recipe. Certainly citrus was so good that when I took a loaf to work for Bread Day, I never even got any of the loaf! Good thing I had tried it before I brought it to work 8-) * Exported from MasterCook * Challah #13 Recipe By :The Bread Machine Cookbook, pg. 151 Serving Size : 5 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Water 2 Eggs 2 Tbsp Vegetable Oil 2 Tbsp Sugar 1 Tsp Salt 3 cup Bread Flour -- Up To 3 1/4 C 1 1/2 Tsp Yeast 1 Egg -- Beaten Poppy Seeds -- Optional Add all ingredients except egg and seeds in order recommended by your manufacturer. Use dough cycle. After machine has finished, remove dough and divide into 3 pieces; roll each piece into a rope about 14 inches long and braid on a greased baking sheet. Cover and let rise for about 45 minutes. Brush top with egg glaze and sprinkle with poppy seeds, if you wish. Bake in a preheated 350 degree oven for 45 minutes. >From: Jill & Joe Proehl - - - - - - - - - - - - - - - - - - - NOTES : Challah is a very light and wonderful tasting bread. The dough is somewhat moist, and you should add only enough flour to prevent from sticking, either while machine is kneading or after the dough is removed. * Exported from MasterCook * Cheddar Spoon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup. milk 1/2 cup. cornmeal 2 cup. shredded cheddar cheese -- (8 oz.) -- or Monterey Jack cheese 1 tbs. butter 1 1/2 tsp. baking powder 1 tsp. sugar 4 eggs In a large saucepan stir together the milk and the cornmeal. Cook, stirring constantly, over med.-hi heat till mixture is thickened and bubbly; remove from heat. Add cheese, butter, baking powder, sugar and 1/4 tsp. salt. Stir till cheese melts. Separate eggs. Add yolks, one at a time, to cornmeal mixture, stirring after each addition just till combined (mixture will be thick). In a large mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Stir about 1/3 of the beaten egg whites into the cornmeal mixture. Gently fold remaining beaten egg whites into cornmeal mixture till combined. Spoon mixture into an ungreased 2-quart casserole or souffle dish. Bake in a 325* oven for 45-50 min. or till a knife inserted near the center comes out clean. Serve immediately. Makes 8 servings. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese And Beer Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 tbs sugar 2 1/2 teaspoons baking powder 1 teaspoon dried oregano -- crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dried basil -- crushed -- or marjoram 1 can beer -- (12 oz) (1 1/2 c.) 1 cup shredded cheddar cheese -- (4 oz) 1 tablespoon chopped jalapeno pepper -- seeded fresh Grease the bottom and 1/2" up the sides of an 8x4x2 or a 9x5x3 inch loaf pan; set aside. In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt, and basil or marjoram. Add the beer, cheese, and jalapeno pepper. Stir just until combined (batter should be lumpy). Spoon batter into the prepared pan. Bake in a 375* oven for 35-40 min. or till golden. Cool in pan on a wire rack for 10 min. Remove from pan. Serve warm or cool completely. Makes one loaf. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese N Garlic Bites Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheat flour 1 cup grated cheddar cheese 1 tablespoon garlic powder -- ( not garlic salt!) 1 tablespoon soft butter or margarine 1/2 cup milk Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes. Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesie Bacon Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick margarine -- softened 2/3 cup brown sugar 1 egg -- slightly beaten 1 1/2 tsp. vanilla 1 1/2 cups regular oats -- uncooked 1 cup shredded cheddar cheese -- (4 oz.) 2/3 cup wheat germ 1/2 lb. bacon -- cooked crisp, drained, and crumbled Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Kidney Bean Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie, 1993 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-pound loaf -- 1 1/2 pound loaf 2 1/2 cups Whole wheat flour -- 3 cups 1/4 cup Popcorn flour -- *1/3 cup 1 tablespoon Bouquet garni -- **1 1/2 tablespoons 2 teaspoons Chili powder -- 1 tablespoon 1 teaspoon Date sugar -- ***2 teaspoons 1 teaspoon Sea salt -- ****1 1/2 teaspoons 3/4 cup Mashed kidney beans -- 1 cup 1 cup Water -- 1 1/4 cups 2 tablespoons Canola -- 2 tablespoons or sunflower oil or safflower oil 1 package Active dry yeast -- 4 teaspoons * Popcorn flour is a powder-soft flour ground from popped kernels of corn. It is something you must make yourself. Pop unflavored, unsalted popcorn, then grind the cooled, popped kernels in a blender or food processor until fine. Store it the same way you store all your flours. Approximately 3 1/2 ounces of unpopped corn yield 4 cups of unpacked flour. ** Bouquet garni is a combination of dried herbs including basil, oregano, thyme, marjoram, savory, rosemary, dill, tarragon, and sage. *** Date sugar is ground from dehydrated dates and is not actually a sugar. It is high in fiber and rich in vitamins, minerals, and iron. Date sugar can be used in baking when a textured sweetener is required. (I used granulated sugar in place of it.) **** I replaced this with iodized table salt. Carefully measure dry ingredients into pan. Add the beans, liquid ingredients, and yeast. Use whole wheat mode. >From: EarthTendr - - - - - - - - - - - - - - - - - - -