* Exported from MasterCook * About Spring And Winter Wheat Flours - Info Recipe By :1999 San Francisco Chronicle Page 4/ZZ6 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** To Every Season There Is a Flour New York Times Wednesday, June 23, 1999 (c)1999 San Francisco Chronicle URL: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/06/23 /FD10570.DTL Spring wheat and winter wheat make different types of flours. Spring wheat is sowed in the Northern United States and Canada in spring and harvested in late summer, said Joe Caron, a spokesman for King Arthur Flour. It is generally the faster-growing ``hard'' variety. When ground, hard spring wheat yields a high-protein, high-gluten flour well suited for baking bread, bagels and some pastas. Winter wheat is a slow-growing type that is sowed in the fall, goes dormant over the winter and is harvested in mid- to late spring. In the United States, winter wheat is grown from Texas to Kansas and may be either ``hard'' or ``soft.'' In general, winter wheat flour has less protein than spring wheat flour. It is best for pastries, cakes and cookies. Many bakers say that it is more flavorful than spring wheat because of its longer growing season. Although most brands of flour do not indicate the type of wheat, bread flours are almost always made from hard spring wheat and pastry flours from soft winter wheat. All-purpose flour is usually a mix of several types. (c)1999 San Francisco Chronicle Page 4/ZZ6 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I have gotten some questions privately over the last couple of weeks about flours. This appeared in today's paper and so I felt that it would be a good thing to post. * Exported from MasterCook * Almond Flour White Bread, Gluten Free Recipe By :Sandra Leonard, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup white rice flour 1 cup almond flour -- plus 1 tablespoon almond flour 1/2 cup potato starch flour 1/4 cup brown sugar 1 1/3 cup instant nonfat dry milk 3 1/2 tsp. xanthan gum 1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 1 1/4 cups water 1/4 cup margarine Add blanched almonds to a food processor or blender to make almond flour. Any extra almond flour should be kept in refrigerator or freezer. In a bowl mix all dry ingredients and add to machine. In a bowl mix all wet ingredients and add to machine. Allow the bread to remain in the machine during the cool down period. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Amish Batter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stir together: 1 cups sugar 1 cups flour 1 cups milk stir Day 1 -- Do nothing it has been stirred Day 2 -- Stir (use wooden spoon or plastic) Day 3 -- Stir Day 4 -- Stir Day 5 -- Add: 1 cups. milk 1 cups. sugar 1 cups. flour Day 6 -- Stir Day 7 -- Stir Day 8 -- Stir Day 9 -- Stir Day 10 -- Add: 1 cups. milk 1 cups. sugar 1 cups. flour To make just enough to make one recipe with one cup left over to start next batch add only 1/3 cup of each at each addition. Do Not Refrigerate Do Not use metal spoon Start: Stir, then pour 1 cup into 4 containers, these are now starters. Give 3 away and keep 1. You can make Cinnamon Bread or Friendship Bread with what is left in your container. Then follow day 1-10. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread #4 Recipe By :Jenny Hensley Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 4 cups Flour 3 cups Sugar 1 cups Oil 1/2 cups Brown Sugar 4 Eggs 2 Tsp Vanilla 1 Tsp Baking Soda 1/2 Tsp Salt 2 Tsp Cinnamon 1 Pkg Vanilla Pudding Mix -- Instant Raisins, Nuts, Apples -- Optional Do not refrigerate starter at any time, cover with a cloth and stir only with plastic or wooden spoon. Day 1: Receive Starter (if you don't have starter, combine 1 cup each of milk, flour and sugar) Day 2, 3, 4: Stir Day 5: Add: 1 Cup each of flour, milk and sugar Day 6, 7: Stir Day 8, 9: Do nothing Day 10: Add: 1 Cup each of flour, milk and sugar Put 1 cup of starter in 3 containers to share with friends or keep 1 for yourself. Add remaining ingredients (oil, 1 c sugar, brown sugar, eggs, vanilla, soda, salt, 2 c flour, cinnamon, and pudding). Beat by hand, and bake in greased loaf pans (2 large or 4 mini) at 325 for about 1 hour. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - NOTES : Usually in spring many new families move..this Friendship Bread makes enough for the outgoing neighbors and the incoming ones..I've made many times in the last 5 years..My kids love it too!! The Gingerbread..well, we all know how good it smells to bake..Enjoy and open those windows.. * Exported from MasterCook * Amish Friendship Starter And Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Starter Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 Cup Milk -- (room temperature) 1 Cup Sugar 1 Cup REGULAR Flour -- (room temperature) Bread: 1 cup oil 1/2 cup milk 3 eggs 1 tsp. vanilla --- 2 cups flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. cinnamon -- (1 to 2) 1/2 tsp. baking soda 1 box instant vanilla pudding -- (5.1 oz) 1/2 tsp. salt 1 cup nuts Starter: 1 Cup Milk, (room temperature) 1 Cup Sugar 1 Cup REGULAR Flour, (room temperature) Note: do not use Self-Rising flour. Mix in a non-metallic bowl - glass or plastic is fine Note: The metal interferes with the chemical reaction that needs to take place. Use a plastic or wooden stirrer. Don't be concerned if you can't get ALL the lumps out. Try to mix until lumps are pea sized, but with none larger than a grape. Pour into a 1 gallon freezer ziplock bag. NEVER REFRIGERATE OR LET METAL TOUCH THE HERMAN BABY! The cold retards the action and the flavor is not as "full". Note: The finished Sponge will expand to over 2 to 3 times its original volume. Let starter sit in a quiet place, away from drafts or hot breezes. Attach the following Instructions to the starter that you share: Day 1: Congratulations on receiving your own Herman baby! NEVER REFRIGERATE OR LET METAL TOUCH THE HERMAN BABY! The cold retards the action and the flavor is not as "full". Day 2: Squeeze Herman Day 3: Squeeze Herman Day 4: Squeeze Herman Day 5 : Squeeze Herman Day 6 Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk, Squeeze Day 7: Squeeze Herman Day 8 Squeeze Herman Day 9: Squeeze Herman Day 10: Put Herman in a large glass bowl. Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with a wooden spoon. Take out 3 cups and place 1 cup each into three separate plastic freezer bags. Give one bag and a copy of Herman's care and feeding instructions to three friends. To the remaining Herman (a little over one cup) , add the following ingredients and mix well. 1 cup oil 1/2 cup milk 3 eggs 1 tsp. vanilla In a separate bowl combine the following dry ingredients and mix well: 2 cups flour 1 cup sugar 1-1/2 tsp. baking powder 1 or 2 tsp. cinnamon 1/2 tsp. baking soda 1 box instant vanilla pudding, (5.1 oz) 1/2 tsp. salt 1 cup nuts Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour. From Lynn Ward - - - - - - - - - - - - - - - - - - - NOTES : Got this from another list and thought it was cute. I've seen another, but it has baking powder and baking soda in it. The real Friendship bread is made with a sponge, and no yeast. The point is to share the sponge amongst one's friends - ergo Friendship bread. There are several versions circulating, but I thought this one was kind of cute. It's the only one I've seen that has included the instructions for "Herman." * Exported from MasterCook * Apple Bread With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups. sugar 3/4 cups. oil 1 t. vanilla 2 cups. flour 2 t. cinnamon 2 eggs 1 cups. Amish batter -- see recipe 1/2 t. baking soda 1 t. salt Beat well on low speed for 2 minutes. --- Fold in by hand: 1 cups. chopped nuts 3 cups. diced fresh apples Pour into 2 well greased loaf pans. Bake at 375F 50-60 minutes. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Oat Bread #2 Recipe By :Zo handbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Apple Juice 4 1/4 cups Bread Flour I Tbsp. Sugar 1 1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast --- When beep sounds add: 1/2 cup Diced Dried Apple From Betty - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Bread, Gluten Free Recipe By :Sandra Leonard, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 cup instant nonfat dry milk 1 tsp. salt 1/8 tsp. dried orange peel 3 tsp. xanthan gum 1/2 cup sugar 1 package dry yeast 1 3/4 cups dried apricots -- diced the size of raisins Wet Ingredients: 2 large eggs -- beaten 1 1/4 cups warm water 1/4 cup margarine -- melted 1/2 cup orange juice Soak dried apricots in water for 30 minutes. Drain well. Dredge apricots pieces in a small amount of rice flour. Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add apricots at that time. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Bacon Cheese Bread, Gluten Free Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 tablespoons. sugar Wet Ingredients: 1 1/2 cups water -- plus 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar 1/2 cup grated cheese 2/3 cup cooked bacon -- crumbled --- Mixture A -- ** 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * Bagel Bread Recipe By :Great Bread Machine Recipes Norman A. Garrett Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf 1 1/2 teaspoons Active dry yeast 1 1/2 teaspoons Gluten 3 cups Whole wheat flour 2 teaspoons Salt 3 tablespoons Honey 1 cups warm water If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted. There is one note for the Panasonic/National machines and that is to use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the older Panasonics as I do remember Linda Rehberg saying that the newer models came out after their book was published and that the yeast amounts in her book were not for the newer Panasonics. Upon re-reading I found I missed one thing. I did add a few more tsps of water as the dough ball was not forming to my liking. Let me know if you make this and how you like it. Great Bread Machine Recipes Norman A. Garrett Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis From "Sue & Sam Hurwitz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Apple Loaf Recipe By :Real Food for Real People 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 -------- ------------ -------------------------------- 1/2 cup margarine -- softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 3 tablespoons sour cream 1/2 cup mashed bananas -- (2 bananas) 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 apples -- chopped 1/2 cup black walnuts -- chopped * Use stick margarine, not the soft kind, or use butter. Cream together margarine and sugars, beat in eggs thoroughly. Blend in sour cream, banana and vanilla. Combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently fold in chopped apples and nuts. Pour into greased and floured loaf pan. Bake about 1 hour at 375F. Cool before slicing. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Rice Bread #2 Recipe By :From Bread Machine Baking for Better Health Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: 2 cups Soymilk -- Plain 1 1/2 cups Banana -- Mashed 3 Eggs 3 cups Brown rice flour 3/4 cups Garbanzo bean flour 3/4 cups Rice polish 1/3 cups Date sugar 6 Tsp Xanthan gum 3 Tbsp Flaxseeds 1 1/2 Tsp Salt 4 1/2 Tsp Yeast -- 1 med Loaf: 1 1/2 cups Soymilk -- Plain 1 cups Banana -- Mashed 2 Eggs 2 1/4 cups Brown rice flour 1/2 cups Garbanzo bean flour 1/2 cups Rice polish 1/4 cups Date sugar 4 1/2 Tsp Xanthan gum 2 Tbsp Flaxseeds 1 Tsp Salt 3 1/2 Tsp Yeast -- 1 Small Loaf: 1 cups Soymilk -- Plain 3/4 cups Banana -- Mashed 1 Egg -- Plus 1 Egg White 1 1/2 cups Brown rice flour 1/3 cups Garbanzo bean flour 1/3 cups Rice polish 2 1/2 Tbsp Date sugar 3 Tsp Xanthan gum 1 1/2 Tbsp Flaxseeds 3/4 Tsp Salt 2 1/2 Tsp Yeast This is a sweet, medium rising loaf. It is wheat-free, gluten-free, lactose-free, and milk-free. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Swirl Bread Recipe By :MEPMANN@aol.com Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/2 cups Warm Water 1 cups Bananas -- Mashed 1/4 cups Sugar 1 Tsp Salt 1 Egg 1/4 cups Butter -- Softened 3 1/2 cups Flour -- Or More As Nec 1/4 cups Sugar 2 Tsp Cinnamon Dissolve yeast in warm water. Stir in bananas, 1/4 cup sugar, salt, egg, butter and 1-3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. Grease well 9 x 5 x 3 inch loaf pan. Punch down dough. Roll into rectangle, 16 x 8 inch. Mix 1/4 cup sugar with the cinnamon and sprinkle over the rectangle of dough. Roll dough up tightly, beginning at narrow side. Pinch edge of dough into roll to seal well. Place seam side down in pan. Cover; let rise until double(about 1 hour). Heat oven to 375F. Bake until golden, about 35 minutes. Remove from pan, and brush top with butter. If desired, can be frosted with a confectioners' sugar glaze. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barm Sourdough Starter Recipe By :Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Day 1: 1 C whole wheat flour, organic if possible 1 Tbsp diastatic malt 1 tsp honey 1 C raisin water (To make raisin water, soak raisins 15 to 20 minutes in 1 1/2 C water, then discard raisins.) Mix all ingredients until they form a smooth sponge. Cover loosely and allow to ferment at room temperature (65 to 75 F) for 24 hours. Do not cover too tightly as it will form lactic acid. Also do not cover too loosely. Day 2: 1 C unbleached bread flour, organic if possible 1/2 tsp diastatic malt 1 tsp honey 3/4 C water Add day 2 ingredients and mix well, making certain that all the flour is wet. Cover again and allow to ferment at room temperature for another 24 hours. Day 3: 2 C unbleached bread flour, organic if possible 1 tsp diastatic malt 1 1/2 C water You should be seeing some signs of activity by the third day. Add the day 3 ingredients and mix well. Don't worry if the previous day's sponge has separated. Cover again and allow to ferment at room temperature for another 24 hours. Day 4: 2 C unbleached bread flour, organic if possible 1 1/2 C water There should be definite signs of fermentation in the form of bubbling and a faint smell of vinegar. Discard half the starter. Refresh with the day 4 ingredients as on the previous days. Cover again and allow to ferment at room temperature for another 24 hours. Day 5: 2 C unbleached bread flour, organic if possible 1 1/2 C water Discard half the barm. Repeat the day 4 refreshment instructions. You may begin building a sourdough loaf on day 6. The next day (of the rest of your life): Follow the basic refreshment pattern of one cup flour to 3/4 cups water for every two cups of barm. You always want to approximately double the barm to ensure that the yeast has plenty on which to feed. After a refreshment, allow the barm to remain at room temperature for 4 to 6 hours, and then refrigerate until the next refreshment. Refresh the barm every day or every other day, whichever pattern you find works best. Some claim that better, more complex flavors come from a two day refreshment cycle. You will have to refresh the barm on any day that you make bread in order to rebuild your maintenance volume. You should keep enough barm to be able to make bread and have two cups left over. When building a dough, it is recommended to remove the barm from the refrigerator one to two hours before you begin to allow the yeast to reawaken. Catch the barm before it falls to make tomorrow's starter. Never try building a dough from a barm that has just been refreshed. Always allow the barm to ferment four to six hours (and preferably refrigerate it overnight) before beginning. On a day when you are not building a dough, but need to refresh the barm, discard to about half of your maintenance level and refresh as usual. On a day when you begin to build a loaf, the discard goes toward the build (firm starter). If you neglect the barm for four or five days to a week, discard all but a cup of barm and rebuild over two to three days of refreshment. The barm may be considered neglected if there is a greyish liquor (known as "hooch") floating on top. A healthy barm will have a definite feeling of life when you put your hand in it; a neglected barm will not. It will feel like a flat pancake batter. You may freeze barm for up to six months and refresh it (at least) three feedings to bring it back up to strength. If you want to leave the barm unattended for a period of time, feed it and leave it for three hours at room temperature, then refrigerate it. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Recently we attended a class "San Francisco Sourdough vs. the French Levain", given by Chef Kurtis Baguley. It was an incredible class!! He has graciously given permission for us to post the recipes from the class. If you ever have the opportunity to take a class from Kurtis, don't pass up the chance. Here are the recipes for the San Francisco sourdough and the barm and firm starter. The recipe for the French levain will follow next week. Since the barm will take you a week to make, you don't really need either of the bread recipes until then, but here is one anyway. * Exported from MasterCook * Basic Gluten Free Bread, Improved Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 tablespoons. sugar Wet Ingredients: 1 1/2 cups water -- plus 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar --- Mixture A -- ** 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. Variations: Black Bread: To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the vegetable oil with 3 tablespoons of molasses and increase the water by 2 tablespoons. Ukrainian Black Bread: To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the vegetable oil with 3 tablespoons of molasses. Replace the water with 1 3/4 cups of cooled coffee (85 degrees). Butter Buds: Add 3 tablespoons of Butter Buds powder to the dry ingredients. Cheese: Add 1/2 cup grated cheese after the liquids are added. Bacon-Cheese: Add 1/2 cup grated cheese and 2/3 cup crumbled, crisp-fried GF bacon after the liquids are added. Herbal: Add 1-1/2 tablespoons of crushed coriander seeds and 1-1/2 tablespoons crushed anise seeds to the dry ingredients. Italian Herb: Increase the sugar to 2-1/2 tablespoons. Replace 1/4 cup of the rice flour with 1/4 cup of rice polish. Add 3 tablespoons dried basil, 3 tablespoons Parmesan cheese, and 3 tablespoons fresh garlic to the dry ingredients. Shaker Herb: Add to the dry ingredients : 3/4 teaspoon celery seeds, 3/4 teaspoon caraway seeds, 3/4 teaspoon rubbed sage, and 3/4 teaspoon ground nutmeg. Swiss Caraway: Add to the dry ingredients 1/4 cup shredded Swiss cheese, 1 teaspoon caraway seeds, and 3/4 teaspoon dried mustard powder From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * Beignets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cups warm water -- (100-115 degrees F) 1/2 cup sugar 1 teaspoon salt 2 large eggs 1 cup evaporated milk 7 cups flour 1/4 cup vegetable shortening oil for deep frying confectioner's sugar for dusting -- (or burying depending on taste) Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done. Sprinkle with sugar. Serve immediately. From "M. Smith" - - - - - - - - - - - - - - - - - - - NOTES : You are probably thinking of beignets (pronounced ben-yea's) which are a staple for breakfast in New Orleans. The Cafe du Monde is the classic. Here is a recipe: * Exported from MasterCook * Biscuits #2 Recipe By :Mary Clifford, R.D. Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Rolls White Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Spelt Flour 1 Tbsp Baking Powder 1 Pinch Salt 1/4 cups Margarine -- chilled 1/2 cups Soy Milk -- lite 1/2 Tsp Margarine -- melted A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion, and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version. Heat oven to 450F. Grease a lg baking sheet. In lg bowl, mix together flour, baking powder, and salt. With pastry cutter or two knives, cut in margarine until mixture resembles fine crumbs. Stir in soy milk until a soft dough forms and mixture pulls away from sides of bowl; do not overmix. Turn dough out onto generously floured board. Knead gently (about 10 times). Pat dough out to between 1/4 - 1/2" thick. Cut with 2-1/2" biscuit cutter. Re-roll and cut scraps until remaining dough is used. Place on baking sheet and brush with melted margarine. Bake biscuits about 10 min or until very lightly browned. Serve warm or at room temp. Total Calories Per Biscuit: 97 Fat: 4 grams >From: brad@clark.net (Brad Scott) Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 1 cups. flour 1/2 t. baking soda 1/2 t. salt 2 t. baking powder --- Combine: 2 eggs 1 cups. Amish batter -- See recipe 1/4 cups. oil Combine the first ingredients in large bowl. With spoon make well (dent) in center. Beat the wet ingredients 2 minutes on medium speed. Pour egg mixture into flour mixture all at once. Stir until dough cleans sides of bowl. Pour onto floured board. Roll 1/2" thick. Cut our (circle cutter). Place close together on greased cookie sheet. Brush top of biscuits w/ melted butter. Cover, let rise in warm place 30 minutes. Bake at 350F 15-20 minutes. Makes 2 dozen 3" biscuits. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bread, Gluten Free Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 tablespoons sugar 2 teaspoons caraway seeds 1 tablespoon cocoa powder 1 tablespoon corn meal 1/2 teaspoon orange peel Wet Ingredients: 1 1/2 cups water -- plus 4 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 3 tablespoons molasses 1 tsp. GF vinegar --- Mixture A -- ** 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * Black Sourdough Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2 cups white rice flour 1 cup brown rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan or guar gum 2 tsp. caraway seeds 1/2 tsp. ground or instant coffee 1/2 tsp. onion powder 1 tablespoons. cocoa powder 1 1/2 tsp. salt 2 tsp. Red Star Active Dry Yeast Wet Ingredients: 2 eggs beaten 1/2 cup sourdough starter 1 1/2 cups warm water -- 85 deg., divided use 2 tablespoons. honey 2 tablespoons. molasses 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 package unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Blueberry Bread, Gluten Free Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup instant nonfat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 3 tablespoons. sugar 1/2 cup blueberries Wet Ingredients: 2 tablespoons. margarine -- melted 2 eggs -- room temperature, beaten 1 tsp. rice vinegar 1/2 cup blueberry syrup -- heated 1/4 cup water 3/4 cup plain yogurt 1/4 cup blueberries Combine all ingredients in order listed. Last 1/4 cup of blueberries should be added at the last kneading (10 beeps). Use the fruit bread setting. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Braided Brioche Recipe By :Sunset Magazine, March 1998 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1 /2 lb loaf: 1/3 cup water 2 large eggs 2 large egg yolks 1/4 lb butter or margarine 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 2 pounds loaf: 1/3 cup water 3 large eggs 2 large egg yolks 3/8 lb butter or margarine 3 1/3 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 1 package active dry yeast 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or dough cycle. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together. 4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. 5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. 6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braided Panettone Recipe By :Sunset Magazine, March 1998 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 1/3 cup water 2 large eggs 2 large egg yolks 1/4 lb butter or margarine 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 1 1/2 teaspoons vanilla 1/4 cup golden raisins 1/4 cup sliced almonds 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or dough cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together. 4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. 5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. 6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breads On The Grill, How To Recipe By :"Michaluk" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. I cook my pizzas directly on the grill, with no pan with great success. Simply get the barby very hot, then turn one side to very low, leaving the other side on full. Place the dough directly on the grill on the low side for about 2 minutes. Remove from the barby, flip dough over, add the toppings of your choice, and put back on the grill for about 5 - 8 minutes. The first step of the two minute cook on the one side can be done a couple of hours ahead so that if you are doing these for a group, you don't have too long to wait. 2. When I make focaccia bread, I shape them in foil pie plates. After they have risen the requisite amount of time, they can be cooked on the barby the same as in an oven, assuming that your barby has reasonable temperature control. I usually place the foil pan on what is usually used as the bun warming rack, or as with the pizza trick, turn one side low and leave the other sufficiently high to give a temp of around 375 - 400. The focaccia's in the foil pans also freeze very well. Simply shape the dough and put into the oiled pan, then place it in a well oiled zip lock bag and freeze. When you are ready to use, remove from the freezer and bag, cover and let it thaw out - takes several hours, dimple it, sprinkle with salt, olives or whatever you use, and bake it when it has risen enough. There are no specific instructions for this as regards time, etc - after all, it is bread, not a life choice! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche #4 Recipe By :Sunset Magazine, March 1998 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Pizza And Calzones Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb loaf: 1/3 cup water 2 large eggs 2 large egg yolks 1/4 lb butter or margarine 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 2 pounds loaf: 1/3 cup water 3 large eggs 2 large egg yolks 3/8 lb butter or margarine 3 1/3 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 1 package active dry yeast 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or basic cycle. 3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown And White Bread, Gluten Free Recipe By :Mary Gunn, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 1 cup brown rice flour 2 cups white rice flour 3 1/2 tsp. xanthan gum 1/4 cup sugar 1 1/2 tsp. salt 1 1/3 cups instant nonfat dry milk or 1 cup Lacto-Free Wet Ingredients: 1/4 cup melted margarine 2 large eggs -- beaten 1 3/4 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Brown And White Bread, Gluten Free #2 Recipe By :Mary Gunn: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 1 cup brown rice flour 2 1/4 cups white rice flour 2 1/2 tsp. xanthan gum 1 1/2 tsp. salt Wet Ingredients: 1 tablespoons. Egg Replacer (optional) 3 tablespoons. sugar or fructose 3 eggs -- lightly beaten 1/4 cup Fleischmann's unsalted margarine -- melted 1 2/3 cups warm water 1 tsp. cider vinegar Use one of the following: 1/3 cup Nut-Quick -- ground fine in a blender 1/3 cup Soy-Quick 1/3 cup Lacto-Free 1/2 cup instant nonfat dry milk Lactose-Free, Low-Sucrose, Soy Free Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This bread is Lactose-Free, Low-Sucrose, Soy Free! * Exported from MasterCook * Brown Rice Bread #2 Recipe By :More Recipes for Your Bread Machine Bakery by R. W. Langer Serving Size : 1 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 small Loaf: 1 1/4 Cups vegetable broth -- or water 1 Tablespoon olive oil -- or canola oil 2 Tablespoons unsulphured molasses 1 Tablespoon soy sauce 1 Cup all-purpose flour -- unbleached 1 Cup whole wheat flour 1 Cup instant brown rice 1/2 Teaspoon pepper 1 Tablespoon vital wheat gluten 1 1/2 Teaspoons active dry yeast 1 Large Loaf: 1 3/4 Cups vegetable broth -- or water 5 Teaspoons olive oil -- or canola oil 3 Tablespoons unsulphured molasses 2 Tablespoons soy sauce 1 3/4 Cups all-purpose flour -- unbleached 1 3/4 Cups whole wheat flour 1 1/2 Cups instant brown rice 1 Teaspoon pepper 5 Tablespoons vital wheat gluten 2 Teaspoons active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Adapted by and MC formatted by Christopher E. Eaves From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cardamom Flavored Fruit Bread, Gluten Free Recipe By :Mary Gunn: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups white rice flour 1/3 cup tapioca flour 2/3 cup potato starch flour 2 1/2 tsp. xanthan gum 1/2 cup Lacto-free or instant nonfat dry milk 1 1/2 tsp. salt 3 tablespoons. sugar 2 tsp. ground cardamom Wet Ingredients: 3 eggs -- room temperature 1 tsp. vinegar 4 tablespoons. unsalted Fleischmann's margarine -- melted 1 2/3 cups warm water 6 oz dried fruit bits Measure and mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Add raisins to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Cheddar Cheese Bread, Gluten Free Recipe By :GIG: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 tablespoons. sugar 1 tsp. salt 2 cups white rice flour 1 cup brown rice flour 1/4 cup instant nonfat dry milk 3 1/2 tsp. xanthan gum 1 1/2 cups grated sharp cheese -- 6 oz at room temperature Wet Ingredients: 2 large eggs -- beaten 2 tablespoons. soft margarine 1 3/4 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Use the fruit bread settings Option: Add 1/4 cup cherries. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Cheese Bread, Gluten Free Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 tablespoons. sugar Wet Ingredients: 1 1/2 cups water -- plus 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar 1/2 cup grated cheese --- Mixture A -- ** 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * Chocolate Cake With Amish Starter #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream: 2/3 cups. shortening 1 2/3 cups. sugar Add: 3 eggs 1 cups. Amish batter -- see recipe 1 t. vanilla Beat 2 minutes on medium speed. --- Combine: 2/3 cups. cocoa 1 1/2 t. baking soda 1 t. salt 2 cups. flour 1/2 t. baking powder 3/4 cup cold water 1 cup nuts -- chopped Add flour mixture to batter alternately with 3/4 cup cold water. Beat 1 minute on medium speed. Mix in by hand 1 cup chopped nuts. Pour into greased and floured 9x12 pan. Bake at 375F 30-40 minutes. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Friendship Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 2/3 cup oil 1/3 cup applesauce 2 cups All-Purpose Flour 1 cup unsweetened cocoa 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 2 cups Friendship Starter -- see recipe 1 teaspoon vanilla 1 1/2 cups semisweet chocolate chips sliced almonds or shredded coconut to sprinkle on top of the loaves Grease six mini-loaf pans and dust with granulated sugar with a wire whisk, blend the eggs, oil, and applesauce in a small bowl. In a separate, larger bowl, use a wire whisk to mix flour, cocoa, baking powder, baking soda, salt, and sugar. Remove the wire whisks from the preparation area, because you'll be using only a wooden spoon from here on in. Add the wet ingredients, stirring to mix well. Add the starter and vanilla and mix until well blended, then stir in the chocolate chips. Divide the batter equally between the mini-loaf pans. they'll be a little over halfway full. Sprinkle the almonds or coconut atop each loaf. Place the pans on a cookie sheet, which acts as a tray, and place it on the middle rack of a preheated 350F oven. Bake for 30 minutes. Feel the top of each loaf; if they are still soft bake additional 5 minutes, or until the tops of the loaves spring back when gently pressed. Remove the cookie sheet with the pans on it from the oven, and place on a wire rack to cool. Cool the loaves completely in the pans. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta, The Very Lightest Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Hand Made International Breads Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup water 1/4 teaspoon instant yeast Dough: sponge -- (from above) 1 teaspoon instant yeast 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1 teaspoon sugar 1 tablespoon nonfat dry milk 1/4 cup water -- (1/4 to 1/2) 2 tablespoons olive oil This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life. Carol Field, in her wonderful book The Italian Baker, claims that this dough is one that simply can't be kneaded by hand; it's just too sticky. Keep this in mind when you're preparing the dough. During the winter you'll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour's been in a humid kitchen all summer, you'll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper. Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours. Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy. Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough's consistency with additional flour or water, as necessary. Allow the machine to complete its cycle. Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour. Dust the dough very lightly with flour. Bake it in a preheated 425F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust. Nutrition information per serving (1 slice, 1/4 of loaf, 98g): 187 cal, 3.5g fat, 5g protein, 33g complex carbohydrates, 1 g sugar, 1 dietary fiber, 406mg sodium, 78mg potassium, 5RE vitamin A, 2mg iron, 91mg calcium, 53mg phosphorus. Happy baking from The Tarheel Baker From TheGuamTarheels@webtv.net (Phyllis and Bob) - - - - - - - - - - - - - - - - - - - NOTES : We love this recipe. It yields an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. Ciabatta literally means "slipper" in Italian, and the name refers to the shape of the bread -- a flattened oval, kind of like a comfortable old bedroom slipper you just can't bear to throw out. However, Ciabatta has come to mean, at least in this country, any airy, dimpled loaf dusted with flour, of just about any shape. We like to remain true to the original spirit of the loaf, and shape it into a rough oval. * Exported from MasterCook * Cinnamon Bread With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Remainder of Amish Batter -- see recipe 1 cups. oil 4 eggs 2 cups. flour 1 cups. sugar 3 t. cinnamon 1/2 t. salt 1 t. baking soda 1 small box instant vanilla pudding 1/2 cups. raisins 1/2 cups. crushed nuts Mix. Pour into 2 greased loaf pans. Bake at 325F 1 hour. Sprinkle cinnamon sugar on top when it comes out of oven. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Rolls Sourdough Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 2 cups. flour 1 cups. milk 1 cups. Amish batter -- see recipe --- Combine: 1 egg 3 teaspoons. sugar 1/2 cups. shortening 1 teaspoons. salt 1/2 teaspoons. baking soda 1 teaspoons. baking powder --- Combine: 1/4 cups. sugar 1 tablespoons. cinnamon 1/2 cups. crushed nuts Combine the first ingredients in large bowl and let set at room temperature overnight or 10-12 hours. Stir down. Add second ingredients in a small bowl all at once to stir down. Pour dough out on well floured board and knead until no longer sticky. Roll out to 1/2" thickness in a rectangle shape. Brush dough with soft butter. Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices and place on well greased cookie sheet. Let rise 30 minutes. Bake at 350F 30-35 minutes. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Meal Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2 tsp. Red Star Active Dry Yeast 1 cup yellow corn meal 2 cups white rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan gum 1 1/2 tsp. salt 1 tablespoons. brown sugar Wet Ingredients: 2 eggs 1 7/8 cups warm water -- 85 deg. -- divided use 1 tsp. unflavored gelatin 2 tablespoons. GF vegetable oil Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. The corn meal gives a change in taste, without being too strong. * Exported from MasterCook * Cornbread With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups. Amish batter -- see recipe 2 eggs 1 1/2 cups. milk 2 teaspoons. sugar 1/2 cups. flour 1 1/2 cups. cornmeal -- Combine all above in large bowl and -- beat at medium speed for 2 minutes. --- Add: 1/4 cups. oil 3/4 teaspoons. baking soda 1/2 teaspoons. salt 1 teaspoons. baking powder Mix until well blended and pour into well greased 9" square pan. Bake at 425F 25-30 minutes. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty, Chewy Sourdough Bread With Big Holes Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Make A Stiff Starter: 1/4 Tsp Yeast -- Dissolved In 1/4 cups Lukewarm Water 2/3 cups Flour Mix Starter With: 1 Tsp Yeast -- Dissolved In 1/4 cups Lukewarm Water Add: 3/4 cups Cool Water 2 3/4 cups Flour 1 1/2 Tsp Salt Cover starter mixture tightly and let rise 3 - 5 hrs. After the addition of the salt beat the *ell out of this until very, very elastic. (15 minutes in a heavy duty mixer with dough hook) Knead in enough more flour to make a still soft dough. Let rise about 3 hours Place in a lightly oiled zip lock bag and chill 2 - 8 hours. Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log. You can brush off the flour after the bread is baked. Cover and let rise until puffy. While dough is rising, preheat oven, with tiles on rack, to 425 degrees. Handle dough gently but just use your hands under it to carry it to the hot oven and place on tiles. Stretch the dough slightly as you do this. Bake about 30 - 40 minutes until done. The crust should be thin and crisp. If you want a thicker crust, steam the oven during the first ten minutes. It works best with unbleached white flour but whole wheat is OK (takes more kneading, has less crisp crust and may become a little sour) From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilly Bread, Gluten Free Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 tsp. salt 1 1/3 cups instant nonfat dry milk 2 tsp. xanthan gum 1 package yeast 1 tablespoons. minced onions 2 tablespoons. sugar 2 tablespoons. dill seeds -- (2 to 3) 1/4 tsp. baking soda Wet Ingredients: 2 eggs -- beaten 1 tablespoons. margarine -- softened 1 cup cottage cheese 1 1/4 cup water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Dinner Rolls #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 1/4 teaspoons yeast 1/4 cup white sugar 3/4 teaspoon salt 1/2 cup milk 1/2 cup water 1 egg In saucepan heat milk, water and butter until very warm ( butter doesn't need to be completely melted). Remove from heat and stir in egg. Add to bread machine. Mix flour, sugar and salt. Add to bread machine. Put yeast in last.Set machine on dough setting. Once dough cycle is complete punch down and on slightly floured surface roll out dough. Shape rolls and place on lightly greased pan. Cover and let rise to almost doubled in size ( about 30 minutes). Cook in preheated 350 degrees oven for 20 to 25 minutes. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - NOTES : I love to bake bread, so here are some more of our favorites. * Exported from MasterCook * Dinner Rolls #4 Recipe By :Jenny Hensley Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sourdough starter 1/2 cup water 3 cups bread flour 3 1/2 tablespoons sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use 1/2 cup + 3 Tbsp water. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - NOTES : I love to bake bread, so here are some more of our favorites. * Exported from MasterCook * English Muffin Bread #7 Recipe By :Kitchen Aid Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1/2 cups water 5 cups all-purpose flour -- (5 to 6) 2 pkg active dry yeast 1 tbsp sugar 2 tsp salt 1/4 tsp baking soda cornmeal Combine milk and water in small saucepan. Heat over low heat until liquids are very warm (120-130). Place 4 cups flour, yeast, salt, sugar, and baking soda in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture (about 30 seconds). Mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time. Knead on Speed 2 for 2 minutes longer. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place, free from draft, for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool on wire racks. From Mgackje@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I use this recipe ALL the time-my family loves it and it isn't too time consuming. The recipe is found in the owner's manual for my KitchenAid mixer. * Exported from MasterCook * Ezekiel Bread #4 (Ezek 4:9 Nkj Version) Recipe By :Russell Fletcher GIMPLIMP@EFFECTNET.COM 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 -------- ------------ -------------------------------- -- 1.5 lb 1 cup water 1 1/2 Tablespoons olive oil 1/4 cup red kidney beans, cooked -- drained 1/4 cup lentils, cooked -- drained 1 1/2 Tablespoons honey 3/4 teaspoon salt 3/4 cup bread flour 3/4 cup barley flour 3/4 cup millet flour 3/4 cup spelt flour 3 tablespoons gluten flour 1 1/2 teaspoons active dry yeast This bread had a surprisingly good taste, considering that a version of it (eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days. This bread recipe is for Ezekiel bread, which is the recipe God gave Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is made easier in that you can use cooked beans rather than grinding beans as a lot of other Ezekiel bread recipes are. However, a batter bread is probably closer to what Ezekiel actually ate. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . Put all ingredients into the bread pan in the order suggested by your bread machine. I use the White Bread setting, Large Loaf (#2 for Oster machine). This is a bread based on Ezekiel 4:9, New King James Version. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . made and formatted by Russ GIMPLIMP@EFFECTNET.COM . This is the first time I have posted this recipe with the nutritional information (and the 2nd time altogether). 14.2% calories from fat. Per Serving Nutritional Information Calories (kcal): 1,836.9 % Calories from Fat: 14.2% Total Fat (g): 29.0 % Calories from Carb.: 70.0% Saturated Fat (g): 3.1 % Calories from Protein: 15.9% Monounsaturated Fat (g): 15.3 % Refuse 0.0% Polyunsaturated Fat (g): 2.7 Vitamin C (mg): 1 Cholesterol (mg): 0 Vitamin A (i.u.): 4 Carbohydrate (g): 322.6 Vitamin B6 (mg): 0.29 Dietary Fiber (g): 41.4 Vitamin B12 (mcg): 0 Protein (g): 73.3 Thiamin B1 (mg): 1.12 Sodium (mg): 1,627 Riboflavin B2 (mg): 0.94 Potassium (mg): 601 Folacin (mcg): 317.7 Calcium (mg): 50 Niacin (mg): 11.0 Iron (mg): 14.1 Caffeine (mg): 0.0 Zinc (mg): 2.5 Alcohol (g): 0.0 Daily Values % Daily Value % Daily Value 2000 Calorie Diet 2500 Calorie Diet Total Fat (g): 29.0 45% 36% Saturated Fat (g): 3.1 15% 12% Cholesterol (mg): 0 0% 0% Sodium (mg): 1,627 68% 68% Carbohydrate (g): 322.6 108% 86% Dietary Fiber (g): 41.4 166% 138% Protein (g): 73.3 147% 117% Vitamin A: 0% Vitamin C: 2% Calcium: 4% Iron: 78% - - - - - - - - - - - - - - - - - - - NOTES : This version is adapted for a bread machine, so it is like a regular loaf of bread, not a porridge. It's texture is the same throughout. The beans (including skins) are completely mashed so you wouldn't know there were beans in there. there is an interesting taste you can't quite place that evaporates after a couple of days. * Exported from MasterCook * Ficatolla Del Chianti (Sweet Fig Focaccia) Recipe By :Italy in Small Bites - Carol Field Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sponge** 2 teaspoons active dry yeast 3 tablespoons sugar 1 cup warm water -- 105-115 F 2 large eggs -- room temperature 1 3/4 cups all-purpose flour -- unbleached plus 2 tablespoons all-purpose flour -- unbleached **Dough** 1 3/4 cups all-purpose flour -- unbleached 1 teaspoon sea salt 6 tablespoons unsalted butter -- room temperature **Topping** 1 pound fresh figs (or dried-soaked) -- sliced 1/3 cup turbinado sugar plus 1 tablespoon turbinado sugar Stir the yeast and sugar into the warm water in a large mixing or mixer bowl; let stand until foamy, 5 to 10 minutes. Beat in the eggs with a wooden spoon or mixer paddle, and stir in the flour in two or three additions by hand or all at once in the mixer. Cover tightly with plastic wrap and let stand until bubbly, about 30 minutes. Stir the flour and salt into the sponge. Then beat in the butter, 1 tablespoon at a time by hand, or all at once with the mixer paddle. Knead the dough by hand for 6 to 7 minutes on a lightly floured surface or for 3 minutes with the dough hook of the mixer. The dough should be sturdy enough to hold a peak if you pinch it. First Rise: Place the dough in an oiled bowl, cover it well with plastic wrap, and let it rise until doubled, about 1 1/2 hours. If you are using dried figs, cover them with warm water and soak them for 30 minutes. Drain and pat them dry before using. Shaping and Second Rise: Stretch the soft, slightly sticky dough out to fit a 10 1/2 x 15 1/2 inch oiled baking sheet. Cover it with a towel, and let it relax for 10 minutes. Then stretch it again so that it truly covers the sheet. Strew the top with the figs and the turbinado sugar, cover with a towel, and leave to rise until not entirely doubled, about 1 hour. Baking: Preheat the oven to 400 F. If you are using baking stones, preheat them for 30 minutes. Bake the focaccia for 15 minutes. Reduce the temperature to 375 F and continue baking for another 15 minutes, until the top is golden. Cool for a few minutes in the pan, then remove and cool on a rack. Serves 8 to 10. Recipe from "Italy in Small Bites" by Carol Field, author of The Italian Baker and Celebrating Italy ISBN 0-688-11197-1 Posted to Veg-Recipe and Bread-Bakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - -