* Exported from MasterCook * Seven Grain Bread #4 Recipe By :Home Bakery Recipe Book by Zojirushi Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1 tablespoon butter 2 tablespoons sugar 1 teaspoon salt 3 1/2 cups bread flour 1 tablespoon powdered milk 2/3 cup Seven-Grain cereal 2 1/4 teaspoons active baker's yeast Measure ingredients into baking pan in manufacturers recommended order for your machine. Press "start" and go shopping. The machine will do the rest. >From: Takt EZ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Apple Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel topping: 1/2 cup. light brown sugar 1/3 cup. unbleached all-purpose flour 4 tbs. unsalted butter -- chilled Batter: 2 cup. unbleached all-purpose flour 3/4 cup. sugar 1 tbs. baking powder 3/4 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. cloves 1/4 tsp. salt 1/2 cup. walnuts -- chopped 2 eggs 4 tbs. unsalted butter -- melted 1 1/2 cup. sour cream 2 cup. tart green apples -- (2 lg.) For streusel topping, combine brown sugar and flour. Add butter in chunks, and cut in until coarse crumbs are formed. Set aside. Heat oven to 375*. Grease 12 standard 2 1/2" diameter muffin cups. In a large bowl, combine flour, sugar, baking powder, soda, spices and walnuts. In another bowl, combine eggs, melted butter and sour cream with a whisk until well blended. Add chopped apples and sour cream mixture to dry ingredients and stir just until evenly moistened, no more than 15-20 strokes. Spoon batter into each muffin cup until no more than 2/3 full. Bake in center of preheated oven until browned tops feel dry and springy, and a cake tester inserted into center of muffin comes out clean, 20-25 min. Do not over bake. Let muffins rest in pan 5 min. before turning out on to rack to cool. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Yeast Rolls Recipe By :from internet Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Yeast 2 cup Flour 1 Tsp Salt 1/4 cup Sugar 1/4 cup Butter 1/4 cup Sour Cream 1/4 cup Water 1 Egg Place all ingredients in ABM, on dough setting. When complete, shape rolls and let rise for 40 min. Bake at 350F for 15 min. Message From dcmom@juno.com to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Well, passing on another interesting sounding recipe with permission from the originator, Karen G in Southern California . She originally wrote... Here's a recipe for one of my family's favorite rolls. Whenever there's a family gathering, everyone looks for Karen's rolls. Been making these for about 4 years, I think the recipe came from the internet. * Exported from MasterCook * Sour Dough Starter #10 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Skim milk 3 tbsp Plain yogurt 1 cup Flour 1 pkt Fleischmann's sourdough **************** 1 (6 cup) ceramic or glass -- container with tight -- fitting lid (modified) 1. Heat skim milk to 90-100F. Remove from heat and stir into yogurt. 2. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. 3. Gradually stir in flour and Fleischmann's mix; mix well. Allow to stand 2 to 5 days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bagels Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frothy -- bubbling starter -- (the consistency is thick batter -- not runny) 1 tablespoon malt syrup -- (or 2 if you like a maltier taste) -- (from the homebrew supplies) 12 oz KA Special For Machines flour -- (3 cups) -- (if you have stronger flour skip the gluten) 2 Tbsp gluten 1 1/2 tsp kosher salt -- (you could use 2 tsp) 1/3 cup lukewarm water -- (1/3 to 1/2) Put the starter in the bowl of a heavy duty mixer with dough hook. Drizzle in the sticky, gooey malt syrup. Mix thoroughly at slow speed. Mix together the flour, gluten and salt. Add to the starter mixture and mix at slow speed until it is a shaggy mess. Add 1/4 cup water while mixing; keep adding more a little bit at a time until the flour is almost all incorporated. Raise speed a notch and add a little more water as necessary to make a stiff, plastic dough. The dough will weigh 2 pounds when ready. Turn out on your kneading surface and knead until completely smooth. Little or no flour should be required to keep it from sticking. Form into a ball and let it rest, covered with a floured towel for about 15 minutes. Keep the dough you are not working on covered with the towel while you cut the ball in half, then quarters and eighths. You will have 8 equal triangular bits of dough. Keep them covered while you take out one at a time and shape it into a ball. Put that one back under the towel and do the next one. After all the balls are shaped let them rest while you prepare the pan or pans they will rise in. I use two STRAIGHT SIDED 9 inch cake pans which I can stack without the top one nesting into the lower one. This is because of limited horizontal space in my refrigerator. You could use one large rectangular pan or baking dish, just so it has sides about 2 inches deep. Dust the bottom with about a tsp or so of semolina. And have some plastic wrap ready to cover it. Shape the balls into bagel shapes. You can do this by rolling them out into ropes about 10 or 11 inches long, without tapering the ends, then overlapping and pinching the ends and rolling against the kneading surface with your hand in the hole until it is well sealed and uniformly thick. I find this tedious and prefer to poke a hole in the center of the ball and stretch it into shape. This makes less perfect looking bagels, but once they are covered with a topping, no one is the wiser. If I were baking them plain, I would use the rope method. Place each in the pan(s), leaving plenty of space between them. You don't ever want them to touch as they rise because it will be difficult to cut them apart without deflating and mishaping them. Cover the pan tightly with plastic wrap so it will never touch the bagels. Refrigerate for 12-15 hours. They will not appear to have risen much at all. Remove pans from fridge and leave them, covered, in cool place for another couple hours, until they are puffy. To test for readiness, drop one in a bowl of cool water. It should float. If not, wait longer and test again. Meanwhile, prepare your boiling water; preheat your oven, with tiles or stone, to 450 degrees; and prepare your toppings. You will need at least three inches of rapidly boiling water in a large pot and a skimmer or flat strainer, also cake racks and a peel. Put your toppings in soup bowls. I like to use sesame seeds with a pinch of kosher salt. A mixture of sesame, a pinch of kosher salt, a little poppy and some sunflower seeds is good. You can also add caraway, fennel, cumin, whatever; or start with one and add others after dipping some bagels so you end up with a variety. The seeds will stick easily to the freshly boiled bagels. Onion and/or garlic topping needs to be handled differently, more about that later. I boil one at a time; any more creates the danger of over boiling. Drop one bagel into the boiling water and press it under the water with the skimmer. Boil for 20 or 30 seconds, just until the dough becomes a little puffy. Remove with the skimmer and flip it into the bowl of seeds top side down. I use a chopstick in the hole to remove the bagel otherwise I end up with burnt and sticky fingers. Place the bagel on the cake rack. When all are boiled, wait a minute or two for the last ones to dry a little. Steam the oven while you're waiting. Then transfer them all to a semolina dusted peel for deposit onto the tiles or stone. Bake for about 15 minutes. Remove with peel and cool on racks. For onion topping: Thinly slice an onion or two and cut into little pieces, not too long, but not chopped or square either. Saute in a little olive oil until soft but not brown. Mix with as much poppy seed as you want. Just before topping the bagels, add a little kosher salt. I make this topping right after I put the dough into the refrigerator and let it sit out to dry a little during the 12 hours the bagels are in the fridge. Because of the oil, the onions won't stick like seeds do; so pat the onion topping onto the bagels while they rest on the racks (after boiling and before baking.) Blueberry bagels could be made by adding chopped DRIED blueberries to the flour. I think 1/2 cup would be right. I have not tried this. - - - - - - - - - - - - - - - - - - - NOTES : I thought I made great bagels, but I just modified my recipe to use sourdough and they are even greater now--lighter but still very chewy. Here's my recipe: Don't try to double it, if you value your mixer. 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 * Sourdough Biscuits Recipe By :http://elroy.nmsu.edu/cahe/redtops/_e/e-207 Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The day before: 1/2 cup all-purpose flour 1 tablespoon sugar 1 cup sourdough starter 2/3 cup milk --- The morning of: 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 1/2 cup shortening Place the shortening in the freezer the night before. This is perfect for the food processor, using the dough blade. The day before: Stir together 1/2 cup flour, sugar, sourdough starter and milk in non-metal mixing bowl until smooth. Cover loosely with waxed paper and let stand in a warm place (80-85 degrees) at least 18 hours. The morning of: Stir batter down. Stir together 2 cups flour, baking soda, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Blend in starter mixture. Add more flour if necessary to make a soft dough. Turn onto lightly floured surface and knead gently 30 seconds. Roll out 1/2-inch thick. Cut out biscuits with floured cutter. Place on ungreased baking sheet. Bake in preheated 450 degree oven 10-12 minutes. >From: Terri Mensch - - - - - - - - - - - - - - - - - - - NOTES : This morning I just learned another neat thing about this recipe. The last time I made biscuits, I didn't need as many as the recipe makes. So, I placed the cut biscuits (unbaked) on a cookie sheet and froze them. When frozen, I put them in a Ziploc bag in the freezer. Today, I took out as many as I needed, and put them, still frozen, in the preheated oven. They still raised up nice and golden. 4. When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. 5. To use starter bring to room temperature and allow it to get bubbly again before using it. 6. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps 1, 2, and 3. >From: "Jennings, Diane " - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #9 Recipe By :Fleischmann's Yeast company Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Makes 1 (1-pound) loaf. 3/4 cup water -- plus 3 tablespoons water -- (70 to 80F) 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cups bread flour 1 combo packet Fleischmann's Yeast with Ready-to-Use Sourdough Starter -- San Francisco Style Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding sourdough starter with yeast. Process on basic/white or French bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #10 Recipe By :Fleischmann's Yeast company Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-Pound Loaf: -- 1 1/2-Lb Loaf: 3/4 cup sourdough starter -- 1 1/4 cups -- (see recipe) 1/4 cup water -- 1/3 cup 1 tablespoon butter or margarine -- 1 tablespoon 3/4 teaspoon salt -- 1 teaspoon 2 cups bread flour -- 3 cups 2 teaspoons sugar -- 1 tablespoon 1 1/2 teaspoons yeast -- 2 teaspoons Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used. *Sourdough Bread Baking Tips: The sourdough starter should be the consistency of thin pancake batter; if necessary add enough water to get the desired consistency before measuring. To assure accuracy, measure the starter while it's chilled, then let it come to room temperature before using it. (The starter will expand as it warms up.) Before trying the timed-bake feature, make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - NOTES : A simple starter gives this loaf its tangy flavor and chewy texture. To dress up this versatile bread, add 2 tablespoons sunflower nuts and 1/2 teaspoon dill weed with the flour. * Exported from MasterCook * Sourdough Starter #8 Recipe By :http://soar.Berkeley.EDU/recipes/ Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Skim milk 3 Tablespoons Plain yogurt 1 Cup Flour -- ceramic or glass -- (6 cup) -- container with tight -- fitting lid 1. Heat skim milk to 90-100F. Remove from heat and stir into yogurt. 2. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. 3. Gradually stir in flour; mix well. Allow to stand 2 to 5 days. 4. When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. 5. To use starter bring to room temperature and allow it to get bubbly again before using it. 6. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps 1, 2, and 3. >From: ptj - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #9 Recipe By :Fleischmann's Yeast company Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 1/4 teaspoons yeast -- or 1 package -- active dry or rapid rise yeast 2 cups lukewarm water -- r (105 to 115f) In a 2-quart or larger container, combine all-purpose flour and yeast. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, about 2 to 4 days. Transfer to a 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use. *To keep starter alive: Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon lukewarm water (105=B0 to 115=B0F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready to use. *To replenish starter: For each 3/4 cup [1 1/4 cups] of starter used, add 2/3 cup [1 cup] all-purpose flour and 2/3 cup [1 cup] lukewarm water (105F to 115F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - NOTES : Keep this starter on hand to use in the sourdough recipes found throughout this site. * Exported from MasterCook * Sourdough Starter And Information Recipe By :Bread Machine Magic, Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup skim milk 3 Tablespoons plain yogurt SOURDOUGH STARTER 1. Heat 1 cup skim (nonfat) milk to 90F to 100F. 2. Stir in 3 tablespoons plain, fresh, high quality yogurt. 3. Pour mixture into a 1-quart glass or ceramic crock, jar, or bowl. Cover with a non-metallic lid; set in a warm place (between 70F to 100F) for 24 hours. On a warm day you can place the starter outside in the sun or on the kitchen counter. On cooler days, place it in a gas oven with a pilot light, on top of the water heater, or on a heating pad set on low. 4. After 24 hours, the milk will thicken and form curds. At this point, gradually stir in 1 cup white flour until well blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top, about 2 to 5 days. Stir daily. 5. Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JUST SOUR), OR DEVELOPS A MOLD, THROW IT OUT AND START OVER. REPLENISHING THE STARTER Every time you use some of the starter you must replace it with a like amount of milk and flour. For instance, if you use 1 cup of starter, return 1 cup of milk and 1 cup of flour to the jar. Follow the directions for feeding the starter. FEEDING THE STARTER TO KEEP IT ALIVE AND HEALTHY A starter should be used as often as possible, at least every 2 to 3 weeks. If you are not using it that often, plan to feed it once a month to keep it going. 1. Bring the starter to room temperature. (You can place it in a bowl of warm water to speed the process.) 2. Add equal amounts of warm milk (90F to 100F) and flour (1/2 to 1 cup each) 3. Cover with lid and allow to stand in a warm place (70F to 100F) for 12 to 24 hours until bubbly and a clear liquid has formed on top. 4. Stir, cover loosely (set lid on jar but do not tightly seal; gases must be allowed to escape), and refrigerate. REJUVENATING A NEGLECTED STARTER If you forget to feed your starter monthly, don't throw it away thinking it's gone bad. Chances are you can still revive it. 1. Pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl. 2. Wash out the starter container with hot water. 3. Put the starter back into the container. 4. Follow the directions for feeding the starter using 1 cup warm (90F to 100F) nonfat milk and 1 cup flour. 5. You may have to repeat this procedure once or twice to bring it back up to a bubbly, sour smelling starter again. SOURDOUGH FACTS TO KEEP IN MIND . Use only wooden utensils and glass or ceramic containers. The acid in the starter will corrode any metal with which it comes in contact. . Store loosely covered in the refrigerator; do not put in a tightly sealed container. The gases must be allowed to escape. . The yellowish or grayish-beige liquid that rises to the top is the "hooch". Just stir it back in before measuring out starter for a recipe. . You can refresh your starter once a year or so with a few tablespoons of fresh, plain, good quality yogurt. . For the sourest taste when making bread, mix the room temperature starter with the liquid and half the flour called for in the recipe. Cover and allow to stand in a warm place until bubbly and sour smelling, about 12 to 24 hours. At that point, combine the mixture in the bread machine with the rest of the ingredients in the recipe. . Your starter can be frozen up to 3 months. Before using it again, let it thaw completely at room temperature for 24 hours until bubbly. You may need to feed it once to bring it back to the bubbly stage after freezing. >From: BreadMagician@prodigy.com ( LINDA REHBERG) - - - - - - - - - - - - - - - - - - - NOTES : We condensed the many pages of sourdough data we had compiled into this brief instruction and fact sheet. If you follow the steps carefully, you can produce your first loaf of delicious sourdough bread within a week. Good luck! * Exported from MasterCook * Sourdough Starter Tips Recipe By :Takt EZ Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** After you put a live starter in the fridge it will separate into two components. The gray looking liquid on top is the alcohol which was formed in the fermentation process. It was called "hooch" by the miners in Alaska and the Yukon and some miners were known to drink the stuff after their supply of whiskey ran out and they had nothing else alcoholic to drink. The white stuff on the bottom is the residue of the flour after the protein has been fermented out. All you have to do is stir your starter up real good and combine a small portion of of it with flour and water. Allow it to ferment at about 85 degrees until it is all bubbly and sour smelling and your starter is ready to bake with again. The method I use is as follows: Stir the old starter up real good and place one tablespoon of it in a small bowl along with 1/2 cup of 85 degree water and 1/2 cup of flour. Beat vigorously to incorporate lots of air. After about 7 or 8 hours it should be bubbling real good so double it. In other words, add 1/2 cup of water and 1/2 cup of flour beating again as before. After about 7 or 8 hours it should be bubbling again so once more double it by adding 1 cup of water and 1 cup of flour. Just keep on doubling your starter until you have enough to bake with. I usually start preparing the starter a day ahead of my baking day so the last fermenting will take place over night and I can bake first thing in the morning using the 2 cups of starter that were produced. I then take one tablespoon of starter from the new batch and place it in a small jar along with 1/2 cup of 85 degree water and 1/2 cup of flour. Beat it well and allow that to ferment for 8 hours then chuck the jar of new starter in the fridge. After a few days it will separate as you have already discovered but it is still good. An alternate to this last step could be to just make a little more starter than you actually need for your baking, measure out the amount you need in your recipe and save the rest for your next project. By the way, I never keep the old starter after using it to create a new batch for baking. I just keep producing new starter. I know this method sounds a little involved and time consuming, but it guarantees you the freshest and most vigorous starter possible every time you bake and that's really crucial to successful sourdough baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soymilk Bread Recipe By :Simply Soy http://soyfoods.com/SimplySoy Serving Size : 32 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups soy milk 2 Tbs honey 1/4 Cup soy oil 1 Tablespoon active dry yeast 1/2 Cup warm water 1/3 Cup defatted soy flour 2 Cups white bread flour 5 Cups whole wheat flour -- or more 2 1/2 Tsp salt Bring soymilk and honey almost to a boil. Remove from heat, stir in oil, and let cool to lukewarm. Dissolve yeast in warm water and let sit about 5 minutes, until bubbles begin to form. Combine soy flour, white flour, 4 cups of the whole wheat flour and salt in a large mixing bowl. Add the yeast and soy milk mixtures and stir well. Add the remaining whole wheat flour as needed to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic, about 10 to 15 minutes. Put dough into a lightly oiled bowl, cover and let rise until double in bulk, about 2 hours. Punch down, shape into two loaves and let rise again in lightly oiled bread pans until dough reaches the top of the pan, about 45 minutes. Bake for 35 to 40 minutes at 350F, until golden and bottom Yield: 2 loaves (16 slices each) Serving size: 1 slice (PER SERVING (SLICE): 129 calories, 3 g total fat (0.4 g sat fat), 5 g protein, 23 g carbohydrates, 2.7 g fiber, 176 mg sodium, 0 mg cholesterol; Exchanges: 1-1/2 starch) Simply Soy: A Variety of Choices, published by the Michigan Soybean Promotion Committee. You can find the cookbook online at . >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Makes two loaves. This could easily become your daily bread. For a change of pace, try kneading herbs, nuts or dried fruit into the dough, or shaping it into small loaves, rolls or free-form rounds. * Exported from MasterCook * Soymilk Bread #2 Recipe By : myron menaker 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 1/4 cup soy milk 1 tablespoon. honey 2 tablespoon. soy oil 2 teaspoon. yeast 2 cups white bread flour 1 cup whole wheat flour 1 tsp salt (Makes one 1 1/2 lb. loaf) Place ingredients in bread pan per ABM manual. Add handful of raisins, nuts, whatever at the "beep." - - - - - - - - - - - - - - - - - - - NOTES : I've never made bread using soy products, but when making *any* bread in the ABM, it's important to bear in mind the solids-to-liquid ratio. I use 1 1/4 c. liquid to 3 - 4 cups flour. You might try this "instant conversion" of your recipe: * Exported from MasterCook * Spiced Pear, Date, Oat And Whole Wheat Bread Recipe By :Gloriamarie Amalfitano 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 1/2 cup pears -- whirled to death into mush in the Cuisinart -- (ok ok - I pureed 4 pears) 1 tablespoon oil -- (cold expelled extra virgin olive oil) 1 tablespoon honey 4 cup whole wheat flour 1/2 cup oats 2 teaspoons gluten, wheat 3 teaspoon yeast 1 teaspoon lemon zest 2 teaspoon cinnamon 2 teaspoon nutmeg 1/2 cup chopped dates My dates were whole with the pit in them, so i chopped them in the Cuisinart. What i did was to sprinkle them with the cinnamon and nutmeg so they wouldn't all stick together on the blade. I figured they were dusted enough and I put them on the very top of the flour. I am just not one to wait for the beep. So in about 4:10 hours, i should know if this worked or not. I am aiming for a 2 lb loaf since my machine can handle that size. This was redicated on the need to either use the pears or watch 'em rot before I got them all eaten. hence making a virtue of a necessity. - - - - - - - - - - - - - - - - - - - NOTES : I went off to Bookstar and had me a gander at THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS as recommended to me by Daby and written by Linda Rehberg and Lois Conway. I was stunned by a number of references to San Diego, where I reside in the Land of Perfect Weather. I was also surprised to see a recipe by Jim Bodle who was a regular poster on the Home hearth Food Digest and I mostly remember him for his love affair with Spam (the so-called meat product, not junk email). So I sorta took bits and pieces of this recipe and that and aimed at an overall right proportion of wet to dry and I'll let ya know later how it came out. * Exported from MasterCook * Spicy Spiral Bread Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 8 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/2 cups unbleached all-purpose flour 2/3 cup yellow cornmeal 2 teaspoons instant yeast 1 1/2 teaspoons salt 1/2 teaspoon chipotle or red chili powder 2 teaspoons sugar 2 tablespoons olive oil 1 cup water -- plus 2 tablespoons water Filling: 16 ounces refried beans 8 ounces shredded Monterey jack cheese 1 tablespoon Mexican bread topping -- * -- (1-3 tablespoons) * use the lesser amount for mild flavor, more for hot Optional filling add-ins include 1/2 cup diced raw onion, sliced black olives, diced jalapeno peppers, 1/4 cup salsa, chopped fresh cilantro, or 1/2 cup cooked and drained ground beef. If you use more than three of the preceding options, you'll probably have leftover filling (which is delicious served in taco shells or burritos). The filling should be firm, and should total around 2 cups altogether. Dough: In a large bowl, combine the flour, cornmeal, yeast, salt, chili powder, sugar, olive oil and water. Mix until a rough dough forms, then knead: 10 minutes by hand, about 8 minutes by machine. The dough is soft; work with it gently. Turn the dough into a greased bowl, cover it, and lit it rise for 1 1/2 hours, or until it's doubled in bulk. To prepare the dough in a bread machine, place all of the dough ingredients into the pan of your machine according to the manufacturer's instructions, and program the machine for Dough or Manual. Let the machine complete its cycle. Assembly: Roll the dough into a long, 8 x 24-inch rectangle. Spread it with 1 1/2 to 2 cups of the filling. leaving a 1-9inch margin along the edges. Fold in the two short ends, and roll the dough into a 24-inch log. Pinch the dough to seal it well. Keeping the seam side down, ease the log, in a loose spiral, into a greased 9-inch round cake pan. Pat the spiral down so it's flat and even across the top. Cover the dough and let it rise till it's even with the top of the pan or slightly crowned above the lip of the pan, 1 1/2 to 2 hours. Bake the bread in a preheated 350 degree F oven for 45 to 50 minutes, till golden brown. Serve warm, hot or cold, with a salad, if desired. Yield: 8 large servings, 10 medium servings. **King Arthur sells a Mexican topping, a combination of" onion, garlic, salt and spices (LOTS of chili!)" >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : This impressive-looking and tasty filled bread makes a nice light meal or snack by itself; or serve it with soup and/or salad for a heartier repast. We hope you use this recipe as a jumping-off place to create all kinds of different bread and filling combinations, just as we have. * Exported from MasterCook * Spinach Nutmeg Muffins, Maggie's Recipe By :Judith's Olney's FARM MARKET COOKBOOK Serving Size : 12 Preparation Time :0:30 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MAKES 12 QUICHELIKE MUFFINS*** 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon grated nutmeg 1 tablespoon sugar 1/2 teaspoon salt 10 ounces fresh spinach -- prepared 1 cup buttermilk 2 tablespoons butter -- melted 1/4 cup grated Swiss cheese 1/4 cup grated Parmesan cheese 1 large egg PREPARE SPINACH: wash, stem, steam, squeeze dry. Preheat the oven to 400F. Generously grease a 12-cup muffin tin. Sift the dry ingredients into a large bowl. Chop the spinach. In another bowl, combine the spinach, buttermilk, butter, half of each cheese, and the egg. Make a well in the middle of the dry ingredients and add the liquid. Stir briefly -- never mind if everything is not perfectly mixed. Spoon the batter into the greased muffin tins, sprinkle with the remaining cheeses, and place in the oven as soon as possible. Bake for 25 minutes. Let the muffins cool in the tin for 5 minutes before turning them out. Small-Town Market: Carrboro Market, North Carolina. Judith's Olney, 1991, Farm Market Cookbook (Doubleday, 0385410964) >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sponge Starter Recipe By :BAKERS' DOZEN AMY SCHERBER SHOW #BD1A53 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups very warm water -- (12 ounces) -- (105 to 115 degrees) 1/4 teaspoon active dry yeast 3 1/2 cups unbleached all-purpose flour -- (16 ounces) -- 2-quart clear plastic container Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squaw Bread #4 Recipe By :Goldstar Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water 2 cup bread flour 1 1/2 cup whole wheat flour 1 cup rye flour 1/3 cup brown sugar 3 tablespoon vegetable oil 3 tablespoon honey 2 1/4 teaspoon yeast (makes 2 lb. loaf) Add ingredients in the order required for your machine. I use the "Basic" cycle (3 hours, 40 minutes), which is equivalent to the white cycle on most machines. >From: "Mary A. Flesch" - - - - - - - - - - - - - - - - - - - NOTES : This recipe came with my breadmaker (2 lb.). It is by far the best tasting bread I have made with this machine. It tastes the closest to store-bought wheat bread with the denser texture of machine made. * Exported from MasterCook * St. Basil's Bread Recipe By :Donna German, Book 2 Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 whole eggs 4 tablespoons butter or margarine 1/2 teaspoon lemon peel -- grated * 3 cups bread flour 1 dash ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from "Kay L. Hitchcock" to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sticky Buns, Our Favorite Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/4 teaspoons instant yeast 2 teaspoons vanilla extract 1 cup warm water 1/4 cup non-instant nonfat dry milk 1/4 cup sugar 3 tablespoons vegetable oil 1 1/2 teaspoons baking powder 1 teaspoon salt 1 egg 3 1/2 cups all-purpose flour Filling: 2 tablespoons butter -- softened 1/2 cup sugar -- plus 1 tablespoon cinnamon Glaze: 2 tablespoons butter -- melted 1 cup chopped pecans 1/2 cup sticky bun sugar -- ** mixed with 1/2 cup brown sugar Dough: 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. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point. It should be soft and slightly sticky. Put it into a well greased bowl, and let rise for 1 1/2 hours, or until doubled in bulk. Shaping and filling: Turn the dough out onto a lightly floured or oiled work surface, and roll it into a 16 x 12-inch rectangle. Spread the dough with 2 tablespoons soft butter and sprinkle with the cinnamon mixture. Starting with a long edge, roll the dough into a 16-inch log. Slice the log into 16 pieces. Glaze: Spread the melted butter in a 12-inch square pan, 14-inch round pan, or two 9-inch round pans. Sprinkle with the pecans, then the sugar mixture. place the buns in the prepared pan, cut sides down. Cover the pan and allow the buns to rise till doubled in bulk, about 1 hour. Bake the sticky buns in a preheated 375 degree F. oven for 20 to 25 minutes, tenting them with aluminum foil for the final 15 minutes to prevent over-browning. Remove the buns from the oven and invert them onto a cooling rack. Scrape any of the sticky topping that has remained in the pan onto the buns. Yield: 16 sticky buns. **Sticky bun sugar is a combination of glucose, dextrose and vegetable oil sold by King Arthur >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Bran Muffins Recipe By :Granny's Muffin House 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 1/2 cup 100% Bran Cereal 1 1/2 cup Milk 1/2 cup Whole Wheat Flour 1/2 cup All-Purpose Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 2/3 cup Brown Sugar -- Packed 1 Egg -- Beaten 1/3 cup Butter -- Melted 1 cup Strawberries -- Finely Chopped 12 Lg Strawberries, Whole -- Stems Removed Soak you bran in milk for 15 minutes. Preheat your oven to 400 degrees. Sift the next 5 ingredients. Stir in the egg and butter, just till blended. Fold in the finely chopped strawberries. Fill paper-lined or Pam sprayed muffin tins full, place a whole strawberry on each muffin, and bake approximately 20 minutes. Makes 12 muffins. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Diabetic Exchanges per serving: Starch - 1; Fruit - 1/2; Fat - 1; Other Carbohydrates - 1 * Exported from MasterCook * Strawberry Muffins Recipe By :Granny's Muffin House 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 1/2 cup Strawberries -- Chopped 3 Tbsp Sugar 3/4 Tsp Cinnamon 2 cup Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 1 Egg -- Beaten 1/2 cup Milk 1/2 cup Sour Cream 1/3 cup Butter -- Melted 1/2 cup Brown Sugar -- Packed Preheat your oven to 400 degrees. Toss the strawberries with the sugar and cinnamon. Sift together the next 3 ingredients. Add remaining ingredients, just till moistened. Fold in the strawberries. Fill paper-lined or Pam sprayed muffin tins full, and bake approximately 20 minutes. Makes 12 muffins. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Diabetic Exchanges per serving: Starch - 1; Fruit - 1/2; Fat - 1 1/2; Other Carbohydrate - 1 * Exported from MasterCook * Strawberry Muffins, Fresh Recipe By :Cooking Light, May/June 1993, page 146 Serving Size : 18 Preparation Time :0:06 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups all-purpose flour 2/3 Cup sugar 1 Teaspoon baking soda 3/4 Teaspoon ground cinnamon 1/2 Teaspoon salt 1 1/2 Cups strawberries -- sliced 1 Cup buttermilk 1/3 Cup margarine -- melted 1 1/4 Teaspoons vanilla extract 1 egg -- lightly beaten 1 egg white -- lightly beaten vegetable cooking spray 1 1/2 Tablespoons sugar Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tablespoons sugar evenly over muffins. Bake at 350 deg for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. Yield: 1-1/2 dozen (serving size: 1 muffin). Message From "Linda G." to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Free White Bread Recipe By :Zojirushi Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup water 2 tablespoon butter 2 tablespoon fructose 1 teaspoon salt 4 1/3 cup bread flour 1 1/2 teaspoon yeast >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Bread #2 Recipe By :The Complete Book of Breads, Bernard Clayton Jr Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water 2 tablespoon margarine -- cut in small pieces 1 1/4 teaspoon salt 2 tablespoon sugar 2 tablespoon molasses 1 1/4 cup rye flour 1/2 teaspoon fennel seed -- crushed 1/2 teaspoon cumin seed -- crushed (scant) grated rind of one orange 2 cup bread machine flour 3 tablespoon powdered milk 1/2 cup raisins 2 teaspoon bread machine yeast Add all ingredients to baking pan in order given. Set bread machine on raisin bread, powdered milk setting, or on basic setting. Makes 1.5lb loaf. >From: Fred Smith - - - - - - - - - - - - - - - - - - - NOTES : One of my friends who loves that bread as much as my family does (and that's a LOT) but who doesn't do bread by hand, has taken the recipe and converted it for her 1.5lb ABM, so the rest of you who don't do it by hand can enjoy it too: * Exported from MasterCook * Sweet Potato Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 1 Cup Sweet Potatoes -- cooked/mashed Salt 2 1/2 Teaspoons Baking Powder -- To 3 Tsp 3 Tablespoons Sugar -- Or More To Taste 1/4 Cup Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taiwanese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams Bread flour 2 1/2 grams Ascorbic Acid -- (optional) 175 grams Iced Water 7 1/2 grams Dry instant yeast 5 grams Salt 100 grams Sugar 50 grams Butter 50 grams Shortening 30 grams Fresh Milk 100 grams Egg yolks 1. Using part of the water from the recipe, combine it with the yeast and 50 grams of the sugar. Set aside. 2. Using the dough hook attachment of your machine mix together the bread flour and remaining sugar. 3. Pour in the yeast mixture, continue mixing at slow speed. Add water and milk in a thin stream until mixture looks completely wet. Add more water as necessary. 4. Increase the speed and add in the butter and shortening in pieces until mixture looks completely lubricated. Add egg yolks then the salt. Continue mixing at high speed until dough leaves the sides of the bowl clean. 5. Continue mixing until gluten is developed. Test the dough by getting a small piece and stretching it, it should not break easily and should feel elastic. The dough will be VERY sticky. 6. Rest the dough in a large greased bowl (turning dough once to grease top). Cover with plastic. Do not disturb for about 30 minutes. 7. At this point you can shape the dough into anything you want. For Filipino Ensaimada: Divide the dough into two. Divide each half into 50 gram pcs. Roll up each dough tightly into a bun. Place in a greased tray, cover with greased plastic and set aside for 10 minutes. Roll each dough into a rectangle and slather generously with butter. Cover the entire surface with grated cheese (edam works excellently) and roll up on the long side into a thin baton. Coil this baton into a tight cinnamon bun shape and place in round, greased fluted molds OR in large muffin tins. Butter the tops and set aside to let it rise until double. This might take between 1 to 2 hours (depending on the temperature of your kitchen - for faster rising, place inside an empty cabinet). 8. Just before baking brush tops GENTLY with egg beaten with a few tablespoons of water. Bake in a preheated 400 degree F oven for approximately 18 to 25 minutes. Tops should be just golden. Because the dough is so rich the bread will turn brown easily. 9. Remove immediately to cooling racks. Brush with more butter and sprinkle with a little sugar and more grated cheese. >From: Nini - - - - - - - - - - - - - - - - - - - NOTES : This is my first time to post in this list, so please bear with me :) I don't own a bread machine and usually just bake bread by hand when I'm at home. I used to work for a food ingredients company that sells (among other things) bread improvers for the local baking industry. This recipe was a favorite of ours and I've scaled it down considerably. I don't know how to make it in a bread machine, but for those with a Hobart mixer, there should be no problems with it. I've demonstrated this bread many times and people usually ask me for the recipe. It's very versatile and can be shaped into almost anything you wish, plus, the dough, although very rich, can accommodate addition of other ingredients. * Exported from MasterCook * Texas Pecan Toasting Bread Recipe By :Judith's Olney's FARM MARKET COOKBOOK Serving Size : 32 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 envelopes yeast 2 tablespoons sugar 2 cups warm water -- for the yeast 2 teaspoons salt 1 tablespoon walnut oil 2 cups pecans -- see directions 3 1/2 cups flour -- PLUS 1 1/2 cups flour -- as needed 8 large whole pecans -- for garnish 1 egg yolk -- mixed with 2 teaspoons water -- for glazing WHOLE PECANS, light toast or dry-pan roast the pecans. Cool completely. Reserve 8 for garnish. Grind in a good processor and measure as indicated. Dissolve yeast and sugar in warm water. Stir in the salt, walnut oil, and ground nuts. Add the first measure of flour and stir into the water. Add additional flour as necessary to form a dough that is firm enough to turn out of the bowl onto a floured surface. Knead, adding more flour as necessary, until the dough is elastic, soft, but not sticky. (About 6 to 7 minutes.) Place the dough in an oiled bowl (walnut oil would again be nice). Cover with a towel, place in a warm place, and let rise for 1 hour. Divide the dough into 2 loaves and place each in an oiled 4-1/2X8-1/2 inch bread pan. Cover with a towel and allow to rise again for 30 to 40 minutes, or until the dough mounds slightly over the rim of the pans. Preheat the oven to 375F. Brush the loaves with the egg yolk glaze. Arrange 4 pecans decoratively at the center of each loaf. Bake for 50 minutes. Cool. Cut into thick slices and use as toast. Texas: Judith's Olney, 1991, Farm Market Cookbook (Doubleday, 0385410964) >From: Kitpath - - - - - - - - - - - - - - - - - - - NOTES : It calls for 1 and 1/2 envelopes of yeast and up to 5 cups of flour. Uncomplicated flavors: pecans, walnut oil, and dough. This recipe is made by hand. * Exported from MasterCook * Tsoureki Greek Easter Bread Recipe By :Star Tribune, 4/8/98 Serving Size : 18 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Holiday And Gift Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water -- (110 to 115 degrees) 3/4 cup sugar -- divided 1 teaspoon salt -- divided 5 cups all-purpose flour -- divided 3 eggs 3/4 cup milk -- scaled and cooled 4 tablespoons butter -- melted and cooled 1 teaspoon vanilla extract 1 egg -- slightly beaten 3 tablespoons sesame seeds In small bowl, stir together yeast, water, 1 tablespoon sugar, 1/4 teaspoon salt and 2 tablespoons flour. Set mixture aside until bubbly, about 10 minutes. In large mixing bowl beat 3 eggs. Mix In remaining sugar, remaining salt, cooled scalded milk and cooled melted butter. Stir in yeast mixture and vanilla. Mix in enough of remaining flour to form stiff elastic dough. On lightly floured surface knead dough 5 minutes. Place dough In deep bowl, cover with damp towel and let rise until doubled, about 1 1/2 hours. Punch down dough. Cover with damp towel and let rise until doubled, about 45 minutes. On lightly floured surface separate dough into three equal parts. Roll each third into rope measuring 16 inches long. Braid ropes, then form braid into wreath. Pinch ends together tightly underneath wreath. Place wreath on parchment lined baking sheet (or grease baking sheet) and let rise until almost doubled, about 30 minutes. Preheat oven to 350 degrees. Brush wreath with beaten egg, then sprinkle with sesame seeds. Bake at 350 degrees until golden, 30 to 40 minutes. Makes 1(12-inch) tsoureki. Each serving contains approximately 2 1/2 bread/ starch exch., 1 fat exch.; 210 calories, 36gm. carbohydrate, 6gm. Protein, 5gm. fat (including 2 gm. sat fat), 170 mg, sodium, 26 mg. calcium and m. dietary fiber. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I don't bake Easter eggs into my tsoureki because I don't care for the red dye that bleeds into the bread. So that the wreath doesn't bake shut, grease a small metal or oven-proof glass bowl, pit it in the center of the baking sheet and place the wreath around the bowl. * Exported from MasterCook * Tuna Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna (in oil) -- (8 oz.) 2 cups cornmeal 2 cups flour 3/4 cup water 2/3 cup veg. oil 1/2 teaspoon salt Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out into little squares or other shapes. PLace on greased baking sheet. Bake at 350 degrees for 25-30 minutes. Cool on wire rack. Store in airtight container in fridge. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ukrainian Easter Babka Recipe By :Star Tribune 4/8/98 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday And Gift Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- or half and half 2 cups flour -- divided 2 tablespoons flour 1/2 cup sugar -- divided 2 tablespoons lukewarm water 2 teaspoons lukewarm water 1 package active dry yeast 3 egg yolks 2 eggs -- divided 1/2 teaspoon salt 1/3 cup melted butter 3/4 teaspoon vanilla extract 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2/3 cup raisins rinsed then soaked in water 10 minutes and drained fine bread crumbs, for dusting baking pan 2 tablespoons milk 1 cup powdered sugar 1 tablespoon lemon juice warm water The original recipe produced eight babkas; this recipe is adapted for a single loaf. Bake the babka in a clean 3 pound coffee can or a large kugelhopf mold. Bring 1/3 cup milk to boil and gradually add to 2 tablespoons flour, beating thoroughly until smooth. Set aside. Dissolve I teaspoon of the sugar in the lukewarm water, then mix in yeast and stir until the yeast is completely dissolved. Stir in milk-flour mixture. Mix well. Cover mixture and st aside in warm place until light and bubbly, about 10 minutes. In large mixing bowl beat together until light the egg yolks, 1 egg, remaining sugar and salt. Beat in melted butter, vanilla and citrus zest. Add yeast mixture; mix well. Stir in enough remaining flour to form very soft dough. Knead dough in bowl 15 minutes. Sprinkle raisins over dough and very gently knead raisins into dough. Cover bowl and let dough rise in warm place until doubled, about 2 hours. Punch down risen dough, knead slightly, cover and let rise again until doubled, about 1 1/2 hours. Generously butter 3-pound coffee can or large kugelhopf pan. Coat pan with fine bread crumbs. Place dough in pan, cover and let rise in warm place until dough reaches brim of pan, about 1 hour. Preheat oven to 375 degrees. Lightly beat remaining egg with 2 tablespoons milk and brush over top of dough. Bake bread for 10 minutes. Lower oven temperature to 325 degrees and bake for 30 minutes. Lower oven temperature to 275 degrees and bake for 15 to 20 minutes. (If necessary, cover bread with aluminum foil to prevent over-browning.) Let bread cool in pan 10 minutes. Very gently tip bread from pan onto layers of soft cloth. (Bread may collapse if handled roughly, or If cooled on hard surface.) Cool bread completely. Stir together 1 cup powdered sugar and 1 tablespoon lemon juice. Add enough warm water to form glaze. Ice cool bread with lemon glaze. Makes 1 babka. Each 1/12 serving contains approximately 1 other carb. exch., 2 bread/ starch exch., 1 1/2 fat exch.; 260 calories, 43gm. carbohydrate, 5 gm. protein, 8gm. fat (including 4 gm. sat. fat), 150 mg. sodium, 30 mg. calcium and 1gm. dietary fiber. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ultimate Sandwich Bread Recipe By :Men's Guide to Bread Machine Baking, Jeffrey Gerlach Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup. water 2 tablespoon. canola oil 1 3/4 cup. bread flour 1 cup. whole wheat flour 1/3 cup. rye flour 2 tablespoon. gluten, wheat 2 tablespoon. sugar 1 teaspoon. salt 2 teaspoon. yeast Toss in ingredients per your ABM manual, bake and enjoy! Not a high-riser, but nice consistency and delicious! From: myron menaker - - - - - - - - - - - - - - - - - - - NOTES : Another fine loaf from Jeffrey Gerlach's excellent book, "Men's Guide to Bread Machine Baking." He calls it...the "Ultimate Sandwich Bread," and describes it as his "personal favorite:" * Exported from MasterCook * Vegetable Soup Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie, 199 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 1 pkg Dehydrated vegetable soup mix -- ** 1 1/2 pkgs -- (1 oz) 1 cup Boiling water -- 1 1/4 cups 2 cups Whole wheat flour -- 2 1/4 cups 1/2 cup Bread flour -- 3/4 cup 1 tbsp Dry milk -- 1 tablespoon 1 tablespoon Olive oil -- 1 1/2 tablespoons 1 tbsp Honey -- 1 1/2 tablespoons 1 pkg Active dry yeast -- 4 teaspoons Place soup mix in a small bowl and cover with boiling water. Let stand until cool. Add dry ingredients to bread machine pan. Then add cooled soup, oil, honey, and yeast. Use whole wheat mode. * For a more subtly flavored bread, halve the soup-mix ingredient. > From: EarthTendr - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Onion Bread #3 Recipe By :Balsley, 1990: BEST RECIPES FROM LA TIMES Serving Size : 8 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup milk -- warmed 1/4 Cup butter or margarine 1 1/2 Teaspoons sugar 1 1/2 Teaspoons salt 3 Cups bread flour -- or less, see note 1 Package dry yeast ***ADDITIONS*** 1/2 Cup finely chopped red onions 3/4 Cup chopped walnuts MAKES 2 baguettes or 1 standard loaf. STANDARD LOAF: [1] Add butter to warm melt stir to melt. Place in the bread bin. Add sugar, salt, flour, and yeast (in that order). Set machine for 1-1/2-lb standard loaf (light or medium crust). [2] During the second kneading, add onion. When that is incorporated, start adding the nuts, a third at a time -- or wait for the machine's signal to add nuts. SHAPED LOAVES: Proceed with step [1] above BUT reduce flour to 2+3/4 cups and use the dough cycle. [2] Remove dough to a floured board; punch down and knead in the onions and walnuts until evenly distributed. Cut in two, and shape into long, thin loaves (BAGUETTES) about 1-1/2 inches thick. Let stand 45 minutes uncovered in a warm draft-free spot. Place the loaves on parchment paper on baking sheets and bake at 400 degrees about 25 to 30 minutes, or until loaves are golden brown and sound hollow when tapped. REVIEW: Very tasty bread with good texture. Recipe was translated for the machine and tested. Original recipe calls for 2+3/4 cups plus flour for kneading. Tested with butter; and again with margarine (not lowfat). REF: Bread served by Bud's on Columbus Avenue in New York (in the 1980's) / Betsy Balsley (Food Editor), 1990, BEST RECIPES FROM THE LOS ANGELES TIMES (NY: Abrams) / AMB version Hanneman 1998 June >From: Kitpath - - - - - - - - - - - - - - - - - - - NOTES : Good one. Aromatic. Good texture. Great with summer salads. Tested by two of us. * Exported from MasterCook * Wheat Bread, Carris' Recipe By :The Bread Machine Cookbook III by Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds bread flour 2 1/2 pounds whole wheat flour 2 1/4 cups seven grain cereal 270 mL Brown Sugar -- (compacted) 405 mL Wheat Gluten 35 mL Salt -- (2 Tbsp. + 1 Tsp.) 270 mL Bread Enhancer -- * --- 3 1/2 cups the mix -- (see above) 3/8 cup milk -- (I may substitute powdered milk some time) 3/4 cup water 1 1/2 tbsp olive oil 1 tbsp yeast The recipe I used was modified from Carris' Wheat Bread found on page 36 of The Bread Machine Cookbook III by Donna German. I got a 2-gallon plastic paint bucket and lid from Home Depot, and uncerimoniously dumped the contents of a 5-lb sack of white bread flour into it. I then weighed 2.5 lbs of whole wheat flour and added it to the bucket. I then weighed 3 cups of the mix and found that it weighed 385 grams (0.85 lbs). 7.5 lbs. of flour mix translates to 3405 grams, which, when divided by 385 grams means that that 7.5 lbs of flour mix will make 8.8 loaves. Call it 9. I did. I then multiplied the remaining ingredients by 9 to get the amounts to add. In order to use a measuring cup for measuring the remaining ingredients, I converted the British units to metric, using 5 mL for each Tsp, and 15 mL for each Tbsp. Since my measuring cups, and yours (don't deny it), are graduated in both British and metric units, I use whichever system best fits my calculations, so excuse the mixture of units. To the flour mix in the bucket I then added: 2.25 cups 7-grain Cereal 270 mL Brown Sugar, (compacted) 405 mL Wheat Gluten 35 mL Salt - (2 Tbsp. + 1 Tsp.) 270 mL Bread Enhancer,* *Made from 1 cup lecithin granules, 2 Tbsp. citric acid**, 1 Tbsp. ground ginger ** I used Fresh Fruit Protector, made by Ball, found with the mason jars, pectin, etc. in the local supermarket. It consists of an unspecified mixture of citric acid, ascorbic acid and sugar. I then took the bucket out in the garage and mixed the dry ingredients using my cordless drill with an auger-type paint mixer (clean, of course and never used to mix lead-containing paint). Done! Snap lid on to bucket so almost-2-year-old Emily-Claire can't get into it. Now for the fun part. Measure out: 3.5 cups of the mix and add 3/8 cup milk - (I may substitute powdered milk some time) 3/4 cup water 1.5 tbsp olive oil 1 tbsp yeast . . . and push the button. Now when I want to make my weekly loaf, I just measure out the above ingredients, push the button and get on with life. >From: QuinnF@ni.net (Quinn Farnes) - - - - - - - - - - - - - - - - - - - NOTES : The bread has a light texture and is somewhat sweet. Emily got the top, which is the fluffiest part, of the first loaf. She looked up at me and said her most complex sentence yet, "I like this bread." That's good enough for me. Over the past few years, I have found myself making a light whole-wheat bread mostly for sandwiches, and thought it might save me some time if I could "batch" the mix. I like eating home-made bread, and let's face it, using an ABM is a pretty mechanical process, in order to save myself time, here's how I proceeded. * Exported from MasterCook * White Bread, Ruth's Almost Recipe By :Ruth Provance Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup water 1/4 cup brown sugar 1/4 cup shortening -- butter or margarine --- Combine in mixing bowl: 1 cup oatmeal -- (old-fashioned or quick-cooking) 2 teaspoon salt 1 tablespoon active dry yeast -- or one package 3 cup all-purpose flour -- or bread flour 1 cup dry milk optional ingredients: -- * 1/4 cup oat bran 1/4 cup wheat bran 1/4 cup wheat germ 1/4 cup vital wheat gluten -- (may use one- some - or all) * (if you don't have them, leave them out and add more flour in the kneading). Combine the first ingredients and heat in microwave on high for 2 minutes or on the stove until the shortening/butter melts: (should be very warm, but cool enough to hold one's finger in the liquid) Add hot water mixture to flour mixture and beat thoroughly. Gradually add more flour until dough is kneadable (about 3 c). (Total amount of flour is about 6 1/2 cups). Knead on well-floured surface until dough is not sticky but still a little tacky. Let rise in covered greased bowl in warm place until double. Punch down, form into two (2) loaves and place in greased bread pans (9" x 5" or 8"x 4"), and let rise, covered, until double again. Uncover, place in oven and set oven for 350 degrees F. Bake for 35 to 45 minutes until golden brown, loaves sound hollow when tapped, and/or the internal temperature of the bread on an instant-read thermometer is 200 degrees F. If tops of loaves brown too fast, tent them loosely with aluminum foil. Remove from pans when done and let cool completely on a wire rack. Slice, eat and enjoy! Option for this bread: Decrease water to 1 3/4 cups and add 2 eggs, lightly beaten, when combining the liquid and dry ingredients. You may need to adjust the amount of flour to get the right texture. - - - - - - - - - - - - - - - - - - - NOTES : I have been developing and fine-tuning the following recipe for years. I figure is is time to share the recipe with the world! This can be considered a simplified version of "Ruth's Daily Bread," http://www.upword.com/bread/daily.html using ingredients that the average home cook should either already have at home, or can easily get at a local market (except perhaps the optional ingredients, which I want to stress are optional). * Exported from MasterCook * White Bread, Thirtyminute Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup. milk 2 T. vegetable shortening -- or softened unsalted butter 3 t. salt 2 Tbsp. lemon juice 1 cup. lukewarm water -- minus 2 Tbsp. 2 T. quick-rise yeast 2 T. sugar 6 cup. bread flour -- approximately (6 to -- 7) 2 T. butter -- melted Warm the milk in a saucepan to soften the shortening or butter for a few moments. Add the salt, lemon juice, and the lukewarm water. In a large mixing bowl, combine 2 c. flour and yeast and beat for 3 minutes at medium speed in an electric mixer. Gradually add 2 more cups flour, and continue beating for 3 minutes. Turn off the mixer and add about 2 more cups flour. Work it in until the dough becomes stiff. Knead for about 8-9 minutes with dough hook. Divide dough in half and shape the balls. Let rest under a cloth for 5 minutes to allow dough to relax. Form the loaves by pressing each into an oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place seam down in the pan. Brush the loaves with melted butter. Place pans in a warm, draft-free location. Cover with tea towel or plastic wrap and allow to rise until doubled in bulk, about 30 minutes (hence, the recipe name). Place pans in cold oven, turn to 400 degrees Fahrenheit and bake for 45 minutes or until loaves are brown. When done, they will sound hollow when tapped on the bottom with a forefinger. If the crust is soft, return to the oven without the pans for approximately 10 minutes. If using a convection oven, temperature should be dropped by 50 degrees. Place loaves on racks to cool thoroughly. This bread freezes very well. >From: "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Pan Loaves, Big Beautiful Recipe By :BAKERS' DOZEN AMY SCHERBER SHOW #BD1A51 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup very warm water -- (2 ounces) -- (105 degrees to 115 degrees) 1 3/4 teaspoons active dry yeast 4 1/2 cups unbleached all-purpose flour -- (20 1/4 ounces) 2 1/4 teaspoons Kosher salt 1 1/4 cups cool water -- plus 2 tablespoons cool water -- (11 ounces) -- ( 75 degrees) In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes. Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass. When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time. Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes. Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm. Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out. Place the loaf seam side down in a lightly oiled 9 by 5 inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap. Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan. Meanwhile preheat oven to 425 degrees. Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again. Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the pan it should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam! Yield: one 2 pound loaf >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Wheat Bread Recipe By :Toastmaster Bread Machine Recipe Book Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound loaf: 3/4 cup water -- (80 degrees F/27 degrees C) 1 tablespoon oil 2 tablespoons sugar 1 teaspoon salt 1 tablespoon dry milk 1 3/4 cups bread flour 1/4 cup whole wheat flour 1 teaspoon active dry yeast -- (For quick loaf cycle -- use 1 1/2 teaspoons yeast) Add at the beep: 2 tablespoons sunflower seeds --- -- 1 1/2 pound Loaf: 1 cup water -- (80 degrees F/27 degrees C) 1 1/2 tablespoon oil 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons dry milk 2 2/3 cups bread flour 1/3 cup whole wheat flour 1 1/2 teaspoon active dry yeast -- (For quick loaf cycle -- use 2 1/2 teaspoons yeast) Add at the beep: 3 tablespoons sunflower seeds Use sweet cycle (regular amount of yeast listed in recipe) or quick cycle (use larger amount of yeast as indicated in recipe) >From: "Mimi B." http://welcome.to/mimiscooksbox - - - - - - - - - - - - - - - - - - - NOTES : Made this bread 5-26-98. Hubby loved it! The sunflower seeds give it a slightly sweet/nutty taste. I used the quick cycle. * Exported from MasterCook * Whole Grain Baking Mix Recipe By :Better Homes and Gardens Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups whole wheat flour 3/4 cups dry milk powder 1/2 cup rolled oats 1/2 cup cornmeal 1 cup Crisco -- (See notes below) 1 tsp salt Mix all ingredients together. Makes 8 cups of mix. Store in air-tight container. Biscuits: 3 cups mix, 1 cup water. Mix well. Divide into 16 biscuits. Use greased baking sheet and bake at 425 for 10-12 minutes. (Recipe may be halved) Pizza crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water. Add 2 1/4 cups mix. Knead on floured surface. Let rise 10 minutes. Spread on greased pizza pan sprinkled with cornmeal. Bake at 425 for 10 minutes, then add sauce and toppings of choice. Return to oven and bake until hot and the cheese is melted. **NOTES: You can substitute and use ALL whole wheat flour. About Crisco, I despise it, all those hydrogenated and saturated fats...*yuch*, so I use butter, but I have to store it in the fridge. I have used with cup for cup for Bisquick and it turns out pretty well. >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Communion Bread Recipe By :Princeton Seminary adapted by K.Vaughan for Bread Machine Serving Size : 33 Preparation Time :0:04 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 1 teaspoon dry yeast 1/3 cup dry milk 3 tablespoons honey 1 1/3 ounces butter -- or margarine 1 cup white flour 2 cups flour, whole-grain wheat This recipe is scaled for large bread machines. I recommend using the dough cycle and baking the bread in an oven. Put the ingredients into the bread machine and mix on the dough cycle. The bread should be a little soft and sticky after the first knead, but whole wheat flour will take up extra water as it rises. At the end of the dough cycle, remove the bread dough and put it on a lightly floured surface. Shape into about 4 small loaves, about 6 inches in diameter on greased cookie sheets or oiled planks. Let rise until doubled (this bread has a small amount of yeast in it and may rise slowly). Cut a cross in the top of the loaves and allow to rise an additional 10-15 minutes. Bake in a 400 degree oven for 15 minutes and reduce the heat to 325 for another 15 minutes. Each loaf will serve 30-50 communicants. The bread freezes well sealed in plastic bags. >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 * Whole Wheat Nut Bread 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 1/3 cup walnuts -- chopped,1/2 C 1 tablespoon dry milk -- 1 1/2 T 2 tablespoon vital wheat gluten -- 3 T 1 teaspoon yeast -- 2 t >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pack active baker's yeast 1/4 cup warm water 1 cup mashed potatoes 1 1/2 cups buttermilk 1 tablespoon salt 3 cups bread flour 2 cups whole wheat flour Proof yeast in water with a sprinkle of sugar. Stir potatoes in buttermilk over low heat until just warmer than lukewarm. Add salt and potato mix to yeast and combine Add one cup of flour at a time, kneading until incorporated. Knead until smooth and elastic (the dough will be slightly sticky). Cover and let it be until doubled in bulk. Once doubled, punch it down, knead it for a few minutes, and shape into two buttered, smallish bread pans. Preheat oven to 375 deg. F. Cover dough and let rise until double in bulk. Bake for 30 minutes, or until bread sounds hollow when tapped on top and on bottom. Cool on a rack. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Sandwich Bread With Oats And Pecans, Organic Recipe By :BAKERS' DOZEN AMY SCHERBER SHOW #BD1A53 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1/4 cup very warm water -- (2 ounces) -- (105 to 115 degrees F) 3 3/4 cups organic whole wheat flour -- (18 1/2 ounces) -- or more if necessary 2 3/4 cups organic unbleached all-purpose flour -- (12 1/2 ounces) 2 cups organic old-fashioned rolled oats -- (6 ounces) 2 tablespoons Kosher salt -- (3/4 ounce) 1 1/2 cups Sponge Starter -- (12 ounces) see recipe 2 1/2 cups cool water -- (20 ounces) -- ( 75 degrees F) 3 tablespoons honey -- (1 1/2 ounces) 3 tablespoons molasses -- (1 1/2 ounces ) 2 tablespoons Canola oil -- (1 ounce) -- (or other vegetable oil) 2 cups pecan pieces -- (8 ounces) toasted Additional rolled oats for topping Two 9 by 5-inch loaf pans -- oiled Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes. Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl. Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don't be concerned if the dough feels very sticky at this point. Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.) Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.) When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation). Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing. Yield: 2 large loaves DOUGH ROLLS This recipe can be divided into 2 dozen pieces and shaped into rolls. Place in a square pan with rolls touching and sprinkle with oats. Let rise for 1 1/2 to 2 hours and bake in a preheated 425 degree oven for 10 minutes. Reduce temperature to 375 degrees and bake for 15 to 20 minutes. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : A sponge starter bread Mildly sweet and slightly crunchy, our version of whole wheat oatmeal bread is great for tuna sandwiches. Cut in thick slices, it's perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add one and a half cups (seven and a half ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, they're good for breakfast-on-the-go and afternoon snacks. This versatile bread is sure to become one of your favorites.